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    You are in: Home / Recipes / Rice and Veggie Salad Recipe
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    Rice and Veggie Salad

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    35 mins

    0 mins

    NicoletteL's Note:

    I love cold rice salads and wanted to use up some basil, so I threw some stuff together. It's a nice summer salad. The dressing comes from another Zaar Basil Vinaigrette Dressing ). I did alter the dressing a tad. I just added more garlic than called for and changed the shallots to red onion (I never have shallots lying around). It is so goood. The cooking time does not include the time in the fridge.

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    Ingredients:

    Servings:

    Units: US | Metric

    Salad

    Dressing

    Directions:

    1. 1
      Mix 1 cup rice with water, according to directions on bag.
    2. 2
      Cook until done.
    3. 3
      Let cool.
    4. 4
      Meanwhile, dice the veggies and put aside.
    5. 5
      Place all the dressing ingredients in a blender, except the oil.
    6. 6
      Blend until smooth.
    7. 7
      With machine running, add the oil.
    8. 8
      When rice is cool, mix with veggies and dressing.
    9. 9
      Cover and store in fridge for at least 3 hours (This really helps the flavors to meld).
    10. 10
      Serve cold and enjoy!

    Browse Our Top Rice Recipes

    Ratings & Reviews:

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    Nutritional Facts for Rice and Veggie Salad

    Serving Size: 1 (231 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 407.4
     
    Calories from Fat 249
    61%
    Total Fat 27.7 g
    42%
    Saturated Fat 3.6 g
    18%
    Cholesterol 0.0 mg
    0%
    Sodium 108.1 mg
    4%
    Total Carbohydrate 37.5 g
    12%
    Dietary Fiber 2.2 g
    9%
    Sugars 7.8 g
    31%
    Protein 3.5 g
    7%

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