Blow Your Socks Off Rice Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 274.0
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 374.5 mg
- Total Carbs: 60.1 g
- Dietary Fiber: 8.2 g
- Protein: 8.2 g
View full nutritional breakdown of Blow Your Socks Off Rice Salad calories by ingredient
Introduction
This is a great colourful easy salad for a starter or a main course. Just adjust the quantities to get the right fit. Make it upto 12 hours in advance and chill until you need it. This is a great colourful easy salad for a starter or a main course. Just adjust the quantities to get the right fit. Make it upto 12 hours in advance and chill until you need it.Number of Servings: 4
Ingredients
-
For the Salad -
Wild Rice
Sun Dried Tomatoes (soaked)
Dried Apricots
Cucumber
Yellow Pepper
Red Chili Pepper
Grated rind of orange and lemon
For the dressing -
1/2 - 1 tbsp olive oil
orange juice (from the orange)
lemon juice (from the lemon)
garlic (crushed)
salt & pepper to taste
Iceberg lettuce leaf to serve
Directions
The quantities are not exact and you may wish to adjust them to taste (particularly the dressing).
(1) Cook the rice according to packet instructions, then place in a large dish.
(2) While you're waiting for the rice, chop all the other ingredients into really, really small pieces.
(3) Mix the rice and other ingredients together in the dish.
(4) Make the dressing by adding the olive oil to the orange and lemon juice, then stir in the garlice and the salt and pepper.
(5) Pour the dressing over the rice salad and cover the dish (you do this to stop the salad stinking out your fridge!)
(6) Put the salad in the fridge until you're ready for it (I'd leave it at least a couple of hours to let the chili and garlic do their stuff).
(7) In individual dishes, place a large lettuce leaf on the plate and then spoon the salad into it.
Hope you enjoy it!
Number of Servings: 4
Recipe submitted by SparkPeople user HEDGEHOG344.
(1) Cook the rice according to packet instructions, then place in a large dish.
(2) While you're waiting for the rice, chop all the other ingredients into really, really small pieces.
(3) Mix the rice and other ingredients together in the dish.
(4) Make the dressing by adding the olive oil to the orange and lemon juice, then stir in the garlice and the salt and pepper.
(5) Pour the dressing over the rice salad and cover the dish (you do this to stop the salad stinking out your fridge!)
(6) Put the salad in the fridge until you're ready for it (I'd leave it at least a couple of hours to let the chili and garlic do their stuff).
(7) In individual dishes, place a large lettuce leaf on the plate and then spoon the salad into it.
Hope you enjoy it!
Number of Servings: 4
Recipe submitted by SparkPeople user HEDGEHOG344.