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Lemon Rice Salad

 Lemon Rice Salad
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
16-18 ServingsPrep: 15 min. + chilling

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.

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Lemon Rice Salad (continued)

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.