Rice Salad
Course
Salad
Cuisine
Mediterranean
Servings
8 – 10
Servings
Servings
8 – 10
Servings
Ingredients
4
cups
cooked rice
cooled
1
pint
cherry tomatoes
halved
1
cup
diced carrot
1
zucchini
cut into strips and diced
1
yellow squash
cut into strips and diced
6
green onions
chopped
1
shallot
diced
1/4
cup
fresh Italian parsley
chopped
1/4
cup
red wine vinegar
1/4
cup
extra virgin olive oil
2
cloves
garlic
minced
1/2
tsp
celery seed
1/2
tsp
dried oregano
1/8
tsp
sea salt
1/8
tsp
black pepper
Instructions
In a small bowl, whisk together the vinegar, oil, garlic, celery seed, oregano, salt, and pepper. Set aside.
Combine the rice, vegetables, and parsley in a large bowl and stir to mix well.
Pour the dressing over the salad and toss well to combine.
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