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Basmati Rice and Summer Vegetable Salad
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Brief Description
Create endless riffs on this salad by using the bright herb dressing with your favorite grains and vegetables.
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Main Ingredient
Rice
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Category: Salads
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Cuisine: American
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Prep Time: 10 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
1 serving contains: Calories (kcal) 560 Fat (g) 13 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 99 Dietary Fiber (g) 6 Total Sugars (g) 4 Protein (g) 11 Sodium (mg) 210
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Posted By: ecarr
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Posted On: Apr 01, 2013
Number of Servings:
Ingredients:
- 1 - small shallot chopped
- 2 tablespoons - chopped flat-leaf parsley
- 2 tablespoons - red wine vinegar
- 2 teaspoons - fresh thyme leaves
- - kosher salt
- - freshly ground pepper
- 1/3 cups - extra-virgin olive oil
- 2 cups - cooked basmati rice cooled
- 2 cups - bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot rib
- 3/4 cups - torn mixed leafy greens, sprouts, and herbs
- 1/3 cups - chopped red, hyellow, or white onion or scallions
- 2 tablespoons - toasted pine nuts (optional)
Directions:
Pulse first 4 ingredients in a blender until combined; season with salt and pepper. With blender running, slowly drizzle in oil. Process dressing until well blended.
Place remaining ingredients in a large bowl; drizzle with 3 Tbsp. dressing and toss to coat. Pass remaining dressing alongside for drizzling over.
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