mediterranean Rice & Fennel Salad

Name: mediterranean Rice & Fennel Salad Recipe
Yield: 12
Ingredients: Salad:; 3 cups cooked basmati rice; 2 cups frozen corn kernels blanched; 1 large fennel bulb diced; 1/2 cup fennel fronds; 1 large red bell pepper diced; 1 cup crumbled feta cheese; 1/2 cup coarsely chopped pitted Kalamata olives; 1/2 cup chopped fresh basil; Vinaigrette:; 1/4 cup lemon juice; 3 Tbsp tarragon vinegar or white wine vinegar; 1 1/2 tsp Dijon mustard; 1 1/2 tsp honey; 1 1/2 tsp dried tarragon; 1 tsp grated lemon peel; 1/2 tsp salt; 1/4 tsp pepper; 6 Tbsp extra virgin olive oil

Number of Servings: 12

Ingredients

Salad:3 cups cooked basmati rice2 cups frozen corn kernels, blanched1 large fennel bulb, diced1/2 cup fennel fronds1 large red bell pepper, diced1 cup crumbled feta cheese1/2 cup coarsely chopped pitted Kalamata olives1/2 cup chopped fresh basilVinaigrette:1/4 cup lemon juice3 Tbsp tarragon vinegar or white wine vinegar1 1/2 tsp Dijon mustard1 1/2 tsp honey1 1/2 tsp dried tarragon1 tsp grated lemon peel1/2 tsp salt1/4 tsp pepper6 Tbsp extra virgin olive oil

Directions

1. Toss all sald ingrediets in a large bowl.

2. Whisk all vinaigrette ingredients except olive in a small bowl; whisk in oil. Stir into salad. Serve at room temperature. (Salad can be made 1 day ahead. Cover and refridgerate.)

Number of Servings: 12

Recipe submitted by SparkPeople user PUSHWAIT.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 601.5
Total Fat: 22.9 g
Cholesterol: 11.1 mg
Sodium: 972.4 mg
Total Carbs: 82.5 g
Dietary Fiber: 1.6 g
Protein: 14.6 g

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