Garden Herb Rice Salad Recipe

Garden Herb Rice Salad Recipe
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This recipe is so quick and tasty, you will want to make it for any get-together. It is best served chilled.—Taste of Home Test Kitchen, Greendale, Wisconsin

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  • 4-6 Servings
  • Prep: 20 min. + chilling

Ingredients

  • 3 cups cooked long grain rice, chilled
  • 1 large tomato, chopped
  • 1 medium sweet yellow pepper, diced
  • 1 small cucumber, peeled, seeded and diced
  • 1/2 cup diced mozzarella cheese
  • 1/2 cup sliced ripe olives, drained
  • 1/4 to 1/3 cup snipped fresh basil
  • 1/4 cup snipped fresh mint
  • 1/3 cup Crisco® Extra Virgin Olive Oil
  • 1/4 cup lemon juice
  • Salt and pepper to taste

Directions

  • In a large salad bowl, combine the first eight ingredients. Whisk together oil, lemon juice, salt and pepper; pour over salad and toss well. Chill for 30 minutes. Yield: 4-6 servings.

Nutrition Facts: 1 serving (1 each) equals 267 calories, 16 g fat (3 g saturated fat), 7 mg cholesterol, 138 mg sodium, 28 g carbohydrate, 2 g fiber, 5 g protein.

Garden Herb Rice Salad published in Birds & Blooms June/July 1995, p55

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Garden Herb Rice Salad Recipe

Garden Herb Rice Salad

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