Colorful Rice Salad With Lemon Dressing
OtherVegan1200 min
This rice salad includes summer squash, tomatoes, spinach, green onions, and a lemon and olive oil dressing. It pairs well with grilled or broiled steak, fish o...
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Ingredients
- 2 green onions/scallions (thinly sliced)
- 2 to 3 cloves of garlic (crushed and finely minced)
- 1 small summer squash (diced)
- 1 large tomato (diced)
- 1/2 red bell pepper (minced)
- 1 cup spinach leaves (rolled together tightly and very thinly sliced/chiffonade technique)
- 2 tablespoons finely chopped fresh parsley
- 1 small carrot (grated or minced)
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1 1/2 to 2 cups cooked rice
- Salt and pepper (to taste)
- Optional: slivered toasted almonds
Directions
- Toss prepared vegetables together in a glass or ceramic bowl (non-reactive container).
- In a small bowl with the lemon juice, drizzle olive oil while whisking, to emulsify the liquids.
- Add to vegetables; cover and refrigerate for an hour.
- Add cooked, cooled rice; add salt and pepper to taste.
- To toast almonds, put them in a dry skillet over medium heat. Cook, stirring and turning constantly, just until lightly browned and aromatic.
- Top with toasted almonds.
- Refrigerate until serving time.