Black Rice Salad With Lemon Vinaigrette Food

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BLACK RICE SALAD WITH LEMON VINAIGRETTE



Black Rice Salad with Lemon Vinaigrette image

Categories     Salad     Rice     Side     Vegetarian     Walnut     Healthy     Vegan     Lemon Juice     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

1 cup black rice (preferably Lotus Foods Forbidden Rice)
Kosher salt
1/2 cup walnuts
1/4 cup Meyer lemon juice or 3 tablespoons regular lemon juice
2 tablespoons white wine vinegar
1 tablespoon agave syrup (nectar) or honey
1/4 cup extra-virgin olive oil
4 scallions, thinly sliced
1 cup frozen shelled edamame, thawed
1 cup grape tomatoes, halved
4 ounces green beans, thinly sliced (about 1 cup)
Freshly ground black pepper
Ingredient info: Black rice is available at natural foods and specialty foods stores and some supermarkets.

Steps:

  • Preheat oven to 350°F. Cook rice in a medium saucepan of boiling salted water until tender, 35-40 minutes. Drain well, spread out on a plate or a rimmed baking sheet, and let cool.
  • Meanwhile, spread out walnuts on another rimmed baking sheet. Toast in oven, tossing once, until fragrant, 8-10 minutes. Let cool; chop.
  • Whisk lemon juice, vinegar, and agave in a small bowl. Whisking constantly, gradually drizzle in oil. Season vinaigrette with salt.
  • Toss rice, walnuts, scallions, edamame, tomatoes, green beans, and vinaigrette in a large bowl. Season with salt and pepper.

BLACK RICE SALAD WITH LEMON VINAIGRETTE RECIPE - (4.5/5)



Black Rice Salad with Lemon Vinaigrette Recipe - (4.5/5) image

Provided by ROBandSEAN

Number Of Ingredients 12

1 cup black rice (preferably Lotus Foods Forbidden Rice)
Kosher salt
1/2 cup walnuts
1/4 cup Meyer lemon juice or 3 tablespoons regular lemon juice
2 tablespoons white wine vinegar
1 tablespoon agave syrup (nectar) or honey
1/4 cup extra-virgin olive oil
4 scallions, thinly sliced
1 cup frozen shelled edamame, thawed
1 cup grape tomatoes, halved
4 ounces green beans, thinly sliced (about 1 cup)
Freshly ground black pepper

Steps:

  • • Preheat oven to 350°. Cook rice in a medium saucepan of boiling salted water until tender, 35-40 minutes. Drain well, spread out on a plate or a rimmed baking sheet, and let cool. • Meanwhile, spread out walnuts on another rimmed baking sheet. Toast in oven, tossing once, until fragrant, 8-10 minutes. Let cool; chop. • Whisk lemon juice, vinegar, and agave in a small bowl. Whisking constantly, gradually drizzle in oil. Season vinaigrette with salt. • Toss rice, walnuts, scallions, edamame, tomatoes, green beans, and vinaigrette in a large bowl. Season with salt and pepper

SAUTEED BLACK COD WITH SHALLOT-LEMON VINAIGRETTE AND FRESH HERB SALAD



Sauteed Black Cod with Shallot-Lemon Vinaigrette and Fresh Herb Salad image

Categories     Leafy Green     Herb     Sauté     Quick & Easy     Lemon     Cod     Summer     Healthy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 13

Mix in small bowl to make vinaigrette:
6 tablespoons olive oil
1/3 cup minced shallots
2 tablespoons fresh lemon juice
1 tablespoon Sherry wine vinegar
2 teaspoons (packed) grated lemon peel
Salt and pepper to taste
Combine in large bowl to make herb salad:
6 cups assorted fresh herb leaves (such as Italian parsley, basil, and dill) and edible flowers
Sprinkle with salt and pepper:
4 6- to 7-ounce black cod fillets with skin
Heat in large nonstick skillet over medium-high heat:
1 tablespoon olive oil

Steps:

  • Cook fish until just opaque in center, about 4 minutes per side. Arrange fish on plates. Spoon 1 tablespoon vinaigrette over each. Toss salad with remaining vinaigrette. Serve salad with fish.

MEDITERRANEAN BEEF SALAD WITH LEMON VINAIGRETTE



Mediterranean Beef Salad With Lemon Vinaigrette image

With juicy strips of steak and rich feta cheese, it's hard to believe that this main dish salad recipe has less than 200 calories per serving. From Diabetic Living

Provided by Annacia

Categories     Lunch/Snacks

Time 37m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb boneless beef top sirloin steak, cut 1 inch thick
1/4 teaspoon salt
1/8 teaspoon black pepper
4 cups torn romaine leaves
1/2 of a small red onion, thinly sliced and separated into rings
1 cup halved cherries or 1 cup grape tomatoes
1/2 cup crumbled feta cheese (2 ounces, or cheese of your choice)
1/4 cup olive oil
1/2 teaspoon finely shredded lemon peel
3 tablespoons lemon juice
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
2 garlic cloves, minced
salt and black pepper

Steps:

  • SALAD:.
  • Trim fat from steak. Sprinkle steak with salt and pepper. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat until desired doneness, turning once halfway through broiling time. Allow 15 to 17 minutes for medium-rare doneness (145 degrees F) or 20 to 22 minutes for medium doneness (160 degrees F). Thinly slice steak.
  • Divide romaine among 4 dinner plates. Top with sliced meat, red onion, tomatoes, and feta cheese. Drizzle with Lemon Vinaigrette.
  • LEMON VINAIGRETTE:.
  • In a screw-top jar combine olive oil, lemon peel, lemon juice, oregano and garlic. Cover and shake well. Season to taste with salt and black pepper. Makes about 1/2 cup.

Nutrition Facts : Calories 368.8, Fat 22.5, SaturatedFat 6.4, Cholesterol 84.7, Sodium 426.9, Carbohydrate 12.8, Fiber 3.2, Sugar 7.7, Protein 29.6

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  • Preheat oven to 350°. Cook rice in a medium saucepan of boiling salted water until tender, 35-40 minutes. Drain well, spread out on a plate or a rimmed baking sheet, and let cool.
  • Meanwhile, spread out walnuts on another rimmed baking sheet. Toast in oven, tossing once, until fragrant, 8-10 minutes. Let cool; chop.
  • Whisk lemon juice, vinegar, and agave in a small bowl. Whisking constantly, gradually drizzle in oil. Season vinaigrette with salt.
  • Toss rice, walnuts, scallions, edamame, tomatoes, green beans, and vinaigrette in a large bowl. Season with salt and pepper.
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