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Laughing Spatula / Recipe Index / Fast and Fresh / Rice Salad

Rice Salad

By Kathi & Rachel

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This Rice Salad is stuffed full of fresh veggies and so easy to make!  It makes a great meal on it’s own or with your favorite protein and is a great meal prep salad!   Toss with our Dijon Lemon Vinaigrette for a Meditteranean flare!

Rice salad with dressing

This delicious and easy to make Rice Salad can be made with brown or white rice. We opted for brown rice as it adds a nutty flavor we love.

How to cook Brown Rice –

  • We use this no fail Baked Rice Recipe.  Yes you can oven bake rice and once you try this fool proof method you will never go back to stove top!

Ingredients for Rice Salad –

  • Brown or White rice, cooked and cooled
  • red bell pepper
  • cucumber
  • green onion
  • parsley
  • feta cheese – block style if possible
  • kalamata olives
  • Lemon Dijon Vinaigrette

Prepare and cool your brown rice.  You will need about 4 cups.

how to cook brown rice

While your rice is cooling, whip up a batch of our 3 Minute Lemon Dijon Vinaigrette.

Just a few simple ingredients and you have enough for this salad and some to spare to freshen up your leftovers.

PRO TIP: We like to buy Feta in block form and cut into bite size chunks.  Some of the pre-crumbled Feta are so small they get lost among the rice and veggies!

Lemon Dijon Vinaigrette

Variations and substitutions for Rice Salad –

Clean out that veggie drawer!  Everything in the bowl!

  • zucchini, corn, arugala, carrots, broccoli,  to name a few.
  • all the beans!  Garbanzo, kidney, cannellini.  They would all be great in this salad.
  • more protein!  Grilled chicken, shrimp or tuna!

Turn this Rice Salad into lunch everyday!  Serve on top of a bed of lettuce and you have a delicious lunch or light dinner.

add veggies to rice salad and toss

Toss in as much or as little vinaigrette as you like.  You won’t need all the dressing.  Save some for later!

A few more salad recipes we think you’ll love!

  • Italian Salad
  • Broccoli Salad
  • Vietnamese Chicken Salad
  • Couscous Salad

Store this salad in the refrigerator for up to 5 days.  Freezing not recommended.

Rice Salad ready to serve

LET’S EAT!

Kathi and Rachel

What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!

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Rice salad with dressing

Rice Salad

Rice Salad stuffed with veggies with a distinct Meditteranean flare! Toss with a simple Lemon Dijon Vinaigrette!
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Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 6
Author: Kathi & Rachel

Ingredients

  • 4 cups cooked brown rice, cooled - white rice can be used as well
  • 1 cup cucumber - chopped
  • 1 cup red bell peppepr - chopped
  • 3 green onions - chopped
  • 1/3 cup fresh parsley - chopped
  • 1/2 cup pitted kalamata olives - halved
  • 1 cup Feta cheese - cubed

Lemon Dijon Vinaigrette

  • 3/4 cup extra light olive oil
  • 1/4 cup vinegar
  • 3 tablespoons Dijon mustard
  • 1 clove garlic minced
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions

  • Cook rice and cool. NOTE: we love our easy baked rice method.
  • Add chopped vegetables, feta cheese and olives. Toss.
  • Combine all dressing ingredients in a jar with a lid and shake well.
  • Pour half of the dressing over the rice salad and taste. Reserve remaining dressing for later. Salt and pepper to taste.
  • Store in the refrigerator for up to 5 days. Freezing is not recommended.

Notes

NOTE: Nutrition information does not include Vinaigrette.

Nutrition

Calories: 218kcal | Carbohydrates: 33g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 290mg | Potassium: 183mg | Fiber: 3g | Sugar: 0.5g | Vitamin A: 462IU | Vitamin C: 6mg | Calcium: 148mg | Iron: 1mg
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Filed Under: Fast and Fresh, Healthy Recipes, Main Course Recipes, Most Popular Recipes, Salad, Vegetables, Vegetarian

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Reader Interactions

Comments

  1. Francesca says

    June 3, 2024 at 12:07 pm

    How much/many olives???

    Reply
    • Kathi & Rachel says

      June 4, 2024 at 6:27 am

      1/2 cup, sliced.

      Reply
  2. Jane says

    June 2, 2024 at 6:36 pm

    Do you ever give the amount your recipes will make?
    You should! Thanks

    Reply
    • Kathi & Rachel says

      June 3, 2024 at 5:59 am

      Hi Jane – Its in the recipe card. This Rice Salad serves 6. About 1/2 cup per serving. Kathi

      Reply

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