Name: Colorful Rice Salad With Lemon Dressing
Prep time: 20 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 3 green onions, thinly sliced (scallions); 2 -3 garlic cloves, finely minced; 1 small summer squash, diced; 1 large tomatoes, diced; 1/2 red bell pepper, finely chopped; 1 cup spinach leaves, rolled together tightly and very thinly sliced (chiffonade technique); 2 tablespoons finely chopped fresh parsley; 2 tablespoons finely chopped fresh cilantro (optional); 1 small carrot, grated; 1/4 cup lentil sprouts (or other sprouts); 1/4 cup fresh lemon juice; 1/4 cup extra virgin olive oil; 1 1/2-2 cups cooked brown rice; salt and pepper

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Recipe by Sharon123

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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:

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ingredients

3 green onions, thinly sliced (scallions)
2 -3 garlic cloves, finely minced
1 small summer squash, diced
1 large tomatoes, diced
¹⁄₂ red bell pepper, finely chopped
1 cup spinach leaves, rolled together tightly and very thinly sliced (chiffonade technique)
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh cilantro (optional)
1 small carrot, grated
¹⁄₄ cup lentil sprouts (or other sprouts)
¹⁄₄ cup fresh lemon juice
¹⁄₄ cup extra virgin olive oil
1 ¹⁄₂ - 2 cups cooked brown rice
salt and pepper

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.

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RECIPE MADE WITH LOVE BY

@Sharon123

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@Sharon123

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"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!"

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review by echo echo

2/1/2009

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.

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creation by Sharon123

1/9/2007

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!