Lemon Rice Salad Recipe
Lemon Rice Salad Recipe photo by Taste of Home
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Lemon Rice Salad Recipe

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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
TOTAL TIME: Prep: 15 min. + chilling
MAKES:16-18 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 16-18 servings


  • 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

Nutritional Facts

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


  1. In a jar with tight-fitting lid, combine the first seven ingredients; shake well.
  2. In a large bowl, combine long grain and wild rice; add dressing and toss. Cover and refrigerate overnight.
  3. 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.
Originally published as Lemon Rice Salad in Taste of Home February/March 1996, p29

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