Rice Salad
Rice Salad stuffed with veggies with a distinct Meditteranean flare! Toss with a simple Lemon Dijon Vinaigrette!
Servings 6
Calories 218kcal
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