Spring Vegetable And Rice Salad Recipes
CHILLED SPRING VEGGIE RICE SALAD
Beautiful, crisp, colorful veggies, fresh herbs, and a tangy lemon vinaigrette combine to make the most delicious Spring dish!
Provided by Cassy
Number Of Ingredients 12
Steps:
- Cook the rice according to package directions. Once it's cooked, transfer it to a container and store it in the fridge to chill for 4 hours or overnight.
- Add the radishes, snap peas, carrots, spring onions, cherry tomatoes, and cucumber to a large bowl.
- Add the lemon juice, olive oil, salt, and pepper to the bowl with the veggies, and toss to combine.
- Finely chop the herbs while the veggies marinate in the dressing.
- Add the herbs and the chilled rice to the bowl with the veggies, and toss everything together.
- Garnish with additional herbs if desired + serve!
SPRING RICE SALAD WITH LEMON-DILL DRESSING
Fresh, delicious and real quick side dish for spring! Lemon and dill are one of my favorite combos. Other veggies work well in this too, such as broccoli, fennel, snow peas, zucchini, etc. Pick your favorites! Fresh dill is best but you could try substituting dried. I like to serve this at around room temperature but it can also be served warmer or cooler. Use up to 1/2 cup oil but I like to make this lower fat. Adapted from a Williams-Sonoma cookbook.
Provided by Kumquat the Cats fr
Categories Long Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare rice according to package directions using stock instead of water and omitting salt and butter. Set aside when done.
- Meanwhile, chop vegetables and bring saucepan 3/4 full of water to boil. Add green beans and snow peas and blanch for about 4-5 minutes or until desired tenderness. Remove with slotted spoon and let cool.
- Add asparagus to reserved water in saucepan and simmer until tender, about 10 minutes or until desired tenderness. Drain and let cool with other vegetables.
- In large bowl wisk together lemon juice, olive oil, dill, garlic, salt and pepper.
- Add rice and vegetables and toss.
- Garnish with dill sprigs and lemon wedges if desired.
Nutrition Facts : Calories 255, Fat 5.1, SaturatedFat 0.8, Sodium 15.7, Carbohydrate 47.8, Fiber 6.6, Sugar 3.1, Protein 7.2
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