Penny's Pebble Salad
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 170.09 g package long grain and wild rice blend
- 340.19 g can white corn, drained
- 1 small cucumber, seeded and chopped
- 2 medium carrots, peeled and coarsely chopped
- 2 green onions, thinly chopped
- 78.78 ml fresh parsley, chopped
- 59.14 ml vegetable oil
- 59.14 ml fresh lemon juice
- 2 garlic cloves, minced
- 2.46 ml dill weed
- 1.23 ml dry mustard
- 1.23 ml pepper
- 118.29 ml dry roasted sunflower seeds
- romaine lettuce
- 78.78 ml slivered almonds
directions
- Prepare rice according to package instructions. Let cool to room temperature. Stir corn, cucumber, carrots, green onions and parsley into rice. Combine oil, lemon juice, garlic, dill weed, mustard and pepper in small bowl; mix well. Stir into rice mixture. Cover and chill several hours or overnight.
- Stir in sunflower seeds. Serve on lettuce-lined plates and sprinkle with almonds.
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RECIPE SUBMITTED BY
DailyInspiration
United States