Spring Vegetable Rice Salad Recipes

CHILLED SPRING VEGGIE RICE SALAD

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!

VEGETABLE RICE SALAD

Steps:

• Combine first 5 ingredients. Stir in remaining ingredients. Cover, chill and eat!

SPRING RICE SALAD WITH LEMON-DILL DRESSING

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.

SPRING VEGETABLE SALAD

Steps:

• Whisk 2 tablespoons white balsamic vinegar and 1 teaspoon each dijon mustard and honey in a large bowl; whisk in 1/4 cup olive oil. Shave or thinly slice 1 bunch baby carrots, 6 radishes and 1/4 red onion; add to the bowl along with 6 cups torn lettuce and 1/4 cup each sunflower seeds and torn mint; season with salt and pepper and toss.