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Basmati Rice and Summer Vegetable Salad

Basmati Rice and Summer Vegetable Salad

Ingredients

  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons red wine vinegar
  • 2 teaspoons fresh thyme leaves
  • 1/3 cup extra-virgin olive oil, divided
  • Kosher salt, freshly ground pepper
  • 1/3 cup extra-virgin olive oil
  • 2 cups cooked basmati rice, cooled
  • 2 cups bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons
  • 3/4 cup torn mixed leafy greens, sprouts, and herbs
  • 1/3 cup chopped red, yellow, or white onion or scallions
  • 2 tablespoons toasted pine nuts (optional)

Recipe Preparation

  • Pulse first 4 ingredients in a blender until combined; season with salt and pepper. With blender running, slowly drizzle in oil. Process dressing until well blended.

  • Place remaining ingredients in a large bowl; drizzle with 3 Tbsp. dressing and toss to coat. Pass remaining dressing alongside for drizzling over.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

Calories (kcal) 560 Fat (g) 13 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 99 Dietary Fiber (g) 6 Total Sugars (g) 4 Protein (g) 11 Sodium (mg) 210Reviews Section


Watch the video: Ribboned Summer Vegetable Salad. Healthy Recipes. Food How To (May 2021).