search saves

Colorful Rice Salad With Lemon Dressing

A colorful and healthy salad. Adapted from Diana Rattray, author of Your Guide to Southern U.S. Cuisine. This recipe also fits into Caribbean cuisine!

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • Toss prepared vegetables together in a large bowl.
  • Place lemon juice in a small bowl.
  • Drizzle in olive oil while whisking, to emulsify the liquids.
  • Add to the vegetables; cover and refrigerate for an hour.
  • Add cooked, cooled rice; add salt and pepper to taste.
  • Refrigerate until serving time.
  • Delicious with grilled or broiled steak, chicken or fish.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Sharon123
Contributor
@Sharon123
Contributor
"A colorful and healthy salad. Adapted from Diana Rattray, author of Your Guide to Southern U.S. Cuisine. This recipe also fits into Caribbean cuisine!"
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. echo echo
    This was a very filling and refreshing salad. I used white rather than brown rice because that's what I had on hand, left out the sprouts because I forgot them and used green bell pepper because it was cheaper. Still I doubt that these changed the essential flavor and texture of the salad. I sprinkled a bit of chopped hard-boiled egg over the top to add a bit of protein and it became a very satisfying meal.
    Reply
  2. Sharon123
    A colorful and healthy salad. Adapted from Diana Rattray, author of Your Guide to Southern U.S. Cuisine. This recipe also fits into Caribbean cuisine!
Advertisement