ZESTY RICE NOODLE SALAD
Wake up your taste buds with this superhealthy, low-fat Asian-style salad
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Pour boiling water over the noodles and let sit for 5 mins. Rinse under cold water and thoroughly drain before placing in serving bowl. Add the carrots, onion and half the herbs.
- Meanwhile, make the dressing by mixing the lime juice, sugar and fish sauce, along with half the chillies.
- Heat a non-stick frying pan or wok until extremely hot, then add a drizzle of oil. Cook the mince until it browns, breaking it up with the back of a wooden spoon and making sure it is cooked through. Tip over the noodle mixture, then toss over the dressing, giving everything a good mix. Serve in bowls, with the remaining herbs and chilli slices scattered on top.
Nutrition Facts : Calories 392 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 0.94 milligram of sodium
ZESTY HERB RICE SALAD
Community Recipes: Zesty Herb Rice Salad by Charlotte Mei @thecharlottemeiRice salad with Mediterranean-inspired flavours.Recipe and images contributed by: Charlotte Mei (@thecharlottemei) Don't forget to tag us on Instagram (@alchemy_foods) to share how your creations look! If you have a recipe you'd like to share, tag us too and we'll be happy to feature it on our page.
Provided by Alchemy Foodtech
Categories Main Course
Number Of Ingredients 19
Steps:
- Cook the rice as you normally would, adding Alchemy Fibre™ For Rice into the cooking water.
- In a small bowl, whisk together the ingredients for the dressing. Set aside.
- When the rice is done, fluff it up with a fork and while it's still hot, add orange zest and mix up to combine. You can make it till this point and keep aside if you're not serving it right away. Otherwise, continue by mixing in the dressings and topping it with pomegranate seeds, almonds, red onion, herbs and chilli.
- Season with salt and pepper and serve!
ZESTY RICE SALAD
Serve this chilled rice salad of asparagus, shrimp and green onions tossed with a zesty Italian dressing for a spring picnic, luncheon or light supper dish.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Toss all ingredients except dressing in large bowl. Add dressing; mix lightly. Cover.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
BUTTER LETTUCE SALAD WITH ZESTY GREEN GODDESS DRESSING
Provided by Valerie Bertinelli
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Add the parsley, yogurt, chives, lemon juice, mayonnaise, tarragon, salt, pepper, garlic and scallion to a blender. Turn the blender on low and gradually increase the speed. Blend until bright green and smooth, about 20 seconds.
- To assemble, add the torn butter lettuce to a large serving bowl. Drizzle with half the dressing. Serve with extra dressing on the side.
SPICY RICE NOODLE SALAD
The first time I had a spicy, cold rice noodle salad, it wasn't the bold flavors that caught me by surprise, but the strange and addictive texture.
Provided by Chef John
Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Place noodles in a large bowl and cover with hot water. Stir and allow to soak until softened, about 15 minutes. Drain and rinse thoroughly.
- Combine garlic, rice vinegar, fish sauce, chile paste, brown sugar and salt in a bowl. Stir in green onions, carrots, basil, mint, and cilantro. Toss in rice noodles, peanuts, and sesame oil. Allow to sit for 30 minutes to absorb flavors. Garnish with additional green onions and peanuts. If using, top with grilled chicken and Fresno chiles.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 28.5 g, Cholesterol 32.4 mg, Fat 12.5 g, Fiber 2.8 g, Protein 13.4 g, SaturatedFat 2.5 g, Sodium 727.3 mg, Sugar 3.6 g
SPICY BROWN RICE SALAD
A cold rice salad that is an excellent companion dish in the summer. It is also a convenient make ahead dish to stream line meal prep for large gatherings. Feel free to play with the herbs used in the salad. Just remember that the herb that is added while the rice is still hot will be the dominant flavor.
Provided by Mz. Cat
Categories Brown Rice
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cook rice. While still hot mix with olive oil, vinegars, salt, pepper, and tarragon.
- Let stand to cool for at least an hour. Add remaining ingredients.
- To increase protein in this dish, garnish with crumbled hard boiled egg.
Nutrition Facts : Calories 181.9, Fat 7.7, SaturatedFat 1.1, Sodium 392.1, Carbohydrate 25.6, Fiber 1.6, Sugar 0.9, Protein 2.8
ZESTY CHICKEN TACO RICE SALAD
Make and share this Zesty Chicken Taco Rice Salad recipe from Food.com.
Provided by Sky Valley Cook
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook chicken in hot oil in large skillet until lightly browned.
- Stir in broth, tomato sauce, seasoning mix, and bring to a boil.
- Reduce heat, cover, and simmer 5 minutes.
- Stir in corn and pepper, and bring to a boil.
- Stir in rice.
- Cover and remove from heat.
- Let stand for 5 minutes. Fluff with fork.
- Serve with cheese and tortilla chips.
Nutrition Facts : Calories 524.3, Fat 15.5, SaturatedFat 4.8, Cholesterol 81.6, Sodium 1067.5, Carbohydrate 57.6, Fiber 4.5, Sugar 6.8, Protein 40.5
ZESTY SALAD
A refreshing, zesty salad for lunch or picnics. Great with anything or just on its own.
Provided by farah
Categories Salad Vegetable Salad Recipes
Time 40m
Yield 2
Number Of Ingredients 10
Steps:
- Place potato cubes into a small pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes. Drain and let cool, about 10 minutes.
- Combine cooled potato, cabbage, pomegranate seeds, and carrot in a large bowl.
- Whisk olive oil, lemon juice, garlic, salt, brown sugar, and red pepper flakes in a small bowl until well-mixed. Poured over potato mixture and toss to combine.
Nutrition Facts : Calories 120.5 calories, Carbohydrate 23.1 g, Fat 2.6 g, Fiber 3.2 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 604.1 mg, Sugar 6.5 g
ZESTY LIME RICE SALAD
Prepare this Zesty Lime Rice Salad for a tasty side dish. This Zesty Lime Rice Salad gets its great flavor from corn, black beans and fresh tomatoes.
Provided by My Food and Family
Categories Home
Time 40m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Combine ingredients.
- Refrigerate 30 min.
Nutrition Facts : Calories 130, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 2.5 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
BUFFET RICE SALAD
This is a lovely dish that combines common ingredients in an interesting and flavorful way. I'm regularly request to bring this salad to potluck.-Dixie Terry, Goreville, Illinois
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 80 (1-cup) servings.
Number Of Ingredients 13
Steps:
- Cook rice according to package directions. Combine the mayonnaise, onion, dressing, mustard, salt and pepper; add to hot rice and mix well. Cool to room temperature. , Fold in ham, eggs, cheese, celery, relish and pimientos; mix well. Chill for 2-3 hours.
Nutrition Facts :
ZESTY SPANISH RICE
The signature blend of tangy and spicy in salsa makes it a versatile flavor enhancer in all kinds of dishes. We cooked it with rice for a speedy side â€" an irresistible accompaniment to beans and roast chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 25m
Yield Makes 3 cups
Number Of Ingredients 6
Steps:
- Combine salsa, rice, salt, and butter in a small pot. Cook over medium-high, stirring, until liquid is reduced, about 4 minutes. Add water and bring to a simmer. Cover and cook until liquid is absorbed, about 15 minutes. Fluff with a fork, top with parsley, and serve.
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