October 28, 2014

Summer Rice Salad

Summer Rice Salad

1 small shallot, minced
3 tablespoons white wine vinegar
1 tablespoon loosely packed lime zest
2 tablespoons fresh lime juice
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 cup extra virgin olive oil
4 cups cooked basmati rice, chilled
2 cups thinly sliced Napa cabbage (I took baby lettuce)
1 1/2 cups thinly sliced English cucumbers
1 cup diced red bell pepper
1 cup cherry tomatoes, halfed (my addition. It's quite optional)
1/2 cup thinly sliced green onions (I took red onions)
1/2 cup chopped fresh mint
1/3 cup chopped fresh chives
1/3 cup chopped fresh flat-leaf parsley
Salt to taste

Stir together shallot, vinegar, lime zest, lime juice, Dijon mustard, and honey in a large bowl. Whisk in olive oil until blended. Add rice, cabbage, cucumbers, red bell pepper, green onions, mint, chives, and parsley; toss. Add salt to taste. Cover and chill up to 4 hours.

Recipe came Southern Living August 2013

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