Rice Salad
This refreshing rice salad is packed with colorful vegetables and tossed in a tangy vinaigrette dressing.
Ingredients - Serves 6
- Salt and pepper - To taste
- Dijon mustard - 1 tablespoon
- Olive oil - 3 tablespoons
- Fresh lemon juice - 2 tablespoons
- Fresh parsley - 1/4 cup, chopped
- Feta cheese - 1/2 cup, crumbled
- Kalamata olives - 1/2 cup, pitted and halved
- Red onion - 1/2, thinly sliced
- Cherry tomatoes - 1 cup, halved
- Cucumber - 1, diced
- Bell peppers - 1 red, 1 yellow, 1 green, diced
- Cooked rice - 3 cups
Let's Get Started
- In a large bowl, combine the cooked rice, diced bell peppers, cucumber, cherry tomatoes, red onion, Kalamata olives, feta cheese, and fresh parsley.
- In a small bowl, whisk together the fresh lemon juice, olive oil, Dijon mustard, salt, and pepper to make the vinaigrette dressing.
- Pour the dressing over the rice salad and toss to coat evenly.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
- Serve chilled and enjoy!
Dietary Info
- Dish Type: Salad
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Calories: 250
- Fat: 8g
- Carbs: 40g
- Protein: 6g
- Sodium: 300mg
- Sugar: 5g
