SUMMER RICE SALAD
Tangy dressing and flavorful ingredients make for a very tasty side dish that's a refreshing alternative to potato salad. People can't seem to stop eating this unique salad. It's great with hamburgers or chicken at picnics or potluck dinners. -Laura Panfil, Niles, Michigan
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine rice, tomatoes, onion and olives. In a small bowl, combine vinegar, oil, parsley, sugar and salt; mix well. Pour over rice mixture and toss to coat. Cover and chill for at least 2 hours. Serve in a lettuce-lined bowl if desired.
Nutrition Facts : Calories 136 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
SUMMER RICE SALAD
Make and share this Summer Rice Salad recipe from Food.com.
Provided by ellie_
Categories Brown Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine dressing ingredients (vinegar- pepper) in a jar and shake well to combine all ingredients.
- Combine remaining salad ingredients, starting with the spinach and ending with the orange pieces. Toss.
- Shake dressing again.
- Add dressing to salad. Toss.
- Refrigerate until serving.
- Toss again before serving.
Nutrition Facts : Calories 687.5, Fat 30.4, SaturatedFat 4.5, Sodium 84.3, Carbohydrate 94, Fiber 8.7, Sugar 15.7, Protein 11.6
SUMMER RICE SALAD
This is a recipe I inherited from my mother. This is a really good salad for the dog days of summer. Cook time is chill time.
Provided by TansGram
Categories Summer
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Combine rice, celery, green pepper, olives, and grated onion in large mixing bowl.
- Combine oil, vinegar, salt, pepper, sugar, dry mustard and marjoram in small bowl.
- Blend thoroughly; pour over rice mixture; mix well.
- Cover.
- Refrigerate until well chilled.
- Before serving, toss in ham and cheese.
- Line a salad bowl with lettuce leaves. Fill bowl with rice salad.
- Garnish with tomato wedges, if desired.
Nutrition Facts : Calories 536, Fat 33.1, SaturatedFat 8.5, Cholesterol 56.6, Sodium 564.8, Carbohydrate 38.6, Fiber 1, Sugar 0.9, Protein 19.5
COLD RICE SALAD
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the rice: Place the rice, 3 cups water, and a pinch of salt in a pot, cover and bring to a boil. Reduce the heat and cook on low until tender, about 20 minutes. Turn the rice out onto a sheet tray and let it cool completely. Next, combine the rice, peas, red bell pepper and red onion. Toss gently.
- For the dressing: In a small bowl, add the rice wine vinegar, a small pinch salt and a few turns of freshly ground pepper. Mix together and slowly drizzle in the vegetable oil and then the sesame oil.
- Pour the dressing over the rice and mix until the rice is thinly coated. Taste, and re-season if necessary.
MINTY SUMMER RICE SALAD
A veggie treat, on the table in 20 minutes
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Snack, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Drop the rice into a pan of boiling salted water and cook for 10 minutes. Toss in the asparagus and cook for a further 3-4 minutes until the rice is completely cooked and the asparagus is only slightly crunchy. Drain into a sieve and hold under the cold tap until cool.
- When the rice is cold, stir in the red pepper, oil, lemon zest and juice, mozzarella and mint leaves. Season well.
Nutrition Facts : Calories 506 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 58 grams carbohydrates, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 0.98 milligram of sodium
SUMMER RICE SALAD
Steps:
- Preheat the grill to medium-high heat.
- Brush the corn with olive oil, and sprinkle with salt and pepper. Grill for 5 to 6 minutes, rotating on all sides, until the corn has some nice charred spots. Let cool, and use a sharp knife to strip the corn kernels from the cob and into a large bowl. Add the rice, red bell pepper, tomatoes, beans, and green onions, tossing to mix.
- Whisk together the olive oil, lemon juice, cumin, garlic, parsley, mint, salt, and pepper in a smaller bowl. Fold the dressing into the vegetables, and top with the crumbled cheese.
- Toss well.
SUMMER RICE SALAD WITH FETA, CITRUS, AND MINT
Steps:
- Bring 4 cups water, rice, and salt to boil in heavy medium saucepan over high heat, stirring occasionally. Reduce heat to low; cover and cook until rice is tender and water is absorbed, about 20 minutes. Uncover saucepan and cook rice over very low heat until dry, about 5 minutes. Transfer rice to large bowl and cool to room temperature.
- Whisk orange juice and next 5 ingredients in small bowl to blend.
- Add halved tomatoes, cucumbers, green onions, mint, and feta to rice in large bowl. Add dressing; toss to blend. (Can be made 8 hours ahead; cover and refrigerate. Bring to room temperature and toss before serving.)
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