Lemon Rice Salad Recipe

Lemon Rice Salad Recipe photo by Taste of Home

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This refreshing salad is wonderful served year-round. I have taken it to potluck suppers and made it for family barbecues, picnics and dinner parties. People seem to enjoy the combination of flavors in this dish. I like that it can be made ahead and still taste like I really fussed. -Margery Richmond, Lacombe, Alberta

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Lemon Rice Salad Recipe

Prep: 15 min. + chilling

Yield: 16-18 Servings

15 15

Ingredients

1 cup olive oil
1/3 cup white wine vinegar
1 garlic clove, minced
1 to 2 teaspoons grated lemon peel
2 teaspoons sugar
1 teaspoon Dijon mustard
1/2 teaspoon salt
6 cups cooked long grain rice
2 cup cooked wild rice
2 cups diced seeded cucumbers
2/3 cup thinly sliced green onions
1/4 cup minced fresh parsley
1/4 cup minced fresh basil or 1 tablespoon dried basil
1/2 teaspoon pepper
1/2 cup chopped pecans, toasted

Directions

In a jar with tight-fitting lid, combine the first seven ingredients; shake well.
In a large bowl, combine long grain and wild rice; add dressing and toss. Cover and refrigerate overnight.
Add the cucumbers, green onions, parsley, basil and pepper; mix well. Chill for 2 hours. Fold in pecans just before serving. Yield: 16-18 servings.

Nutritional Facts 1 serving (3/4 cup) equals 223 calories, 15 g fat (2 g saturated fat), 0 cholesterol, 75 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Lemon Rice Salad in Taste of Home February/March 1996, p29