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Brown Rice Salad With Peppers and Zucchini

This is tangy and vegetable-loaded salad that I put together out of the pantry and frige. I enjoyed it enough to post it so that I can remember it again later.

Ready In:
1hr 40mins
Serves:
Units:

ingredients

directions

  • Cook brown rice according to package directions (if you wish, add a 1/2 a vegetable cube in place of any salt listed in the cooking instructions) and set aside to cool.
  • Chop vegetables and cheese and toss with cooled, cooked rice. I use a mandoline slicer to get a variety of shapes and textures to my vegetables. Use whatever vegetables appeal to you.
  • In a small jar make vinaigrette by mixing the salt, pepper, vinegar, mustard, garlic and oregano together and then adding the oil.
  • This will actually make more dressing than is needed for the salad, I think, but it is a solid vinaigrette that performs well on other salads.
  • Dress the salad to taste and serve immediately.
  • This salad can also enhanced by chicken, tuna or chopped egg.
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RECIPE MADE WITH LOVE BY

@KWB5015
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@KWB5015
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"This is tangy and vegetable-loaded salad that I put together out of the pantry and frige. I enjoyed it enough to post it so that I can remember it again later."
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  1. HungarianChef
    Made this except used pasta instead of rice (boiled the pasta and zucchini together). I also used 1/2 regular mustard and 1/2 stadium as I did not have dijon. This was raved about by all at a picnic this afternoon. Very yummy!
    Reply
  2. HungarianChef
    Made this except used pasta instead of rice (boiled the pasta and zucchini together). I also used 1/2 regular mustard and 1/2 stadium as I did not have dijon. This was raved about by all at a picnic this afternoon. Very yummy!
    Reply
  3. KWB5015
    This is tangy and vegetable-loaded salad that I put together out of the pantry and frige. I enjoyed it enough to post it so that I can remember it again later.
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