Lemon Rice Salad

Total Time

Prep: 25 min. + chilling


16 servings

Updated: Jun. 29, 2023
This salad makes a refreshing side dish for a special occasion meal. I take it to holiday potluck suppers and other family gatherings. People enjoy the combination of flavors, and I like that it can be made ahead. —Margery Richmond, Lacombe, Alberta


  • 1 cup olive oil
  • 1/3 cup white wine vinegar
  • 1 garlic clove, minced
  • 1 to 2 teaspoons grated lemon zest
  • 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


  1. For dressing, place first 7 ingredients in a jar with a tight-fitting lid; shake well. In a large bowl, toss long grain rice and wild rice with dressing. Refrigerate, covered, overnight.
  2. Stir cucumbers, green onions, parsley, basil and pepper into rice mixture. Refrigerate, covered, 2 hours. Stir in pecans just before serving.

Nutrition Facts

3/4 cup: 247 calories, 16g fat (2g saturated fat), 0 cholesterol, 84mg sodium, 23g carbohydrate (1g sugars, 1g fiber), 3g protein.