You are here

Holiday Confetti Rice Salad

Healthy.Eater's picture
  White wine vinegar 2 Tablespoon
  Dijon mustard 1 Teaspoon
  Grated lemon rind 1 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Chicken stock/Low sodium chicken broth 1⁄4 Cup (4 tbs)
  Olive oil 1 Tablespoon
  Hot cooked rice 3 Cup (48 tbs)
  Carrot 1 Large, peeled and grated to 1 cup
  Cucumber 1 Medium, peeled, seeded, and diced to 1 cup
  Sweet green pepper 1 Medium, cored, seeded, and diced to 3/4 cup
  Red onion 1 Small, finely chopped to 1/2 cup
  Minced parsley 2 Tablespoon

1 To prepare the dressing: In a small bowl, whisk together the vinegar, mustard, lemon rind, salt, and pepper. Whisk in the stock and olive oil. Or put all the ingredients in a small jar with a tight-fitting lid and shake until well blended.
2 To prepare the salad: In a large bowl, combine the rice, carrot, cucumber, pepper, onion, dill, and parsley. Add the dressing and toss to combine. Cover the bowl with plastic food wrap and chill for at least 2 hours before serving. Will keep, refrigerated, for up to 2 days.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1053 Calories from Fat 163

% Daily Value*

Total Fat 19 g28.5%

Saturated Fat 2.8 g14%

Trans Fat 0 g

Cholesterol 1.8 mg0.6%

Sodium 164 mg6.8%

Total Carbohydrates 197 g65.8%

Dietary Fiber 10 g40.1%

Sugars 15.5 g

Protein 20 g40.5%

Vitamin A 373.6% Vitamin C 365.3%

Calcium 14% Iron 69.4%

*Based on a 2000 Calorie diet

Holiday Confetti Rice Salad Recipe