Lemon Rice Salad

  Lunch

This salad makes a refreshing side dish for a special occasion meal. I take it to holiday potluck suppers and other family gatherings. People enjoy the combination of flavors, and I like that it can be made ahead.

Lemon Rice Salad

Average Rating: 4.75

TOTAL TIME: Prep: 25 min. + chilling
YIELD: 16 servings (3/4 cup each).

Ingredients

  • 1 cup olive oil
  • 1/3 cup white wine vinegar
  • 1 garlic clove, minced
  • 1 to 2 teaspoons grated lemon zest
  • 2 teaspoons sugar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 6 cups cooked long grain rice
  • 2 cup cooked wild rice
  • 2 cups diced seeded cucumbers
  • 2/3 cup thinly sliced green onions
  • 1/4 cup minced fresh parsley
  • 1/4 cup minced fresh basil or 1 tablespoon dried basil
  • 1/2 teaspoon pepper
  • 1/2 cup chopped pecans, toasted

Instructions

  • 1. For dressing, place first seven ingredients in a jar with a tight-fitting lid; shake well. In a large bowl, toss long grain rice and wild rice with dressing. Refrigerate, covered, overnight.
  • 2. Stir cucumbers, green onions, parsley, basil and pepper into rice mixture. Refrigerate, covered, 2 hours. Stir in pecans just before serving.

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