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Category: Salad
Prep Time: Cook Time: Total Time:
Salad:
1/2 cup pine nuts
3 cups cooked long grain rice
1 cup feta cheese, crumbled
1 cup cucumber, peel left on, sliced
1/2 cup red bell pepper, diced
1 zucchini squash, grilled tender-crisp, and cut into chunks
1 yellow squash, grilled tender-crisp, and cut into chunks
3 green onions, sliced thin, including tops
1 cup olives, pitted
1 cup grape tomatoes, halved
Dressing:
1 or 2 cloves garlic, minced
2 tbsp fresh rosemary, finely minced
1 tbsp fresh mint, finely minced
6 tbsp extra-virgin Texas olive oil
Zest of 1 large lemon
3-4 tbsp lemon juice
Salt and pepper to taste
To prepare the salad: Toast the pine nuts in a dry, nonstick skillet over medium heat. Stir often. Watch carefully - they burn easily! When lightly browned, transfer the nuts into a small bowl and set aside to cool. In a large bowl combine the cooked rice and feta. Add cucumber, bell pepper, grilled squash, onions, olives and tomatoes. Stir gently to mix all the ingredients.
To prepare the dressing: In a small bowl combine garlic, rosemary, mint, lemon zest and lemon juice. Very slowly drizzle in the olive oil while whisking continuously until the mixture is emulsified. Adjust seasonings. Pour over rice mixture, and lightly toss all ingredients together. Refrigerate until ready to serve. Serves 8
NOTE: This salad is delicious made a day in advance to allow flavors to blend. You can also add cooked, diced chicken or cooked shrimp for a heartier salad.
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MEDITERRANEAN RICE SALAD
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Category: Salad
Prep Time: Cook Time: Total Time:
Salad:
1/2 cup pine nuts
3 cups cooked long grain rice
1 cup feta cheese, crumbled
1 cup cucumber, peel left on, sliced
1/2 cup red bell pepper, diced
1 zucchini squash, grilled tender-crisp, and cut into chunks
1 yellow squash, grilled tender-crisp, and cut into chunks
3 green onions, sliced thin, including tops
1 cup olives, pitted
1 cup grape tomatoes, halved
Dressing:
1 or 2 cloves garlic, minced
2 tbsp fresh rosemary, finely minced
1 tbsp fresh mint, finely minced
6 tbsp extra-virgin Texas olive oil
Zest of 1 large lemon
3-4 tbsp lemon juice
Salt and pepper to taste
To prepare the salad: Toast the pine nuts in a dry, nonstick skillet over medium heat. Stir often. Watch carefully - they burn easily! When lightly browned, transfer the nuts into a small bowl and set aside to cool. In a large bowl combine the cooked rice and feta. Add cucumber, bell pepper, grilled squash, onions, olives and tomatoes. Stir gently to mix all the ingredients.
To prepare the dressing: In a small bowl combine garlic, rosemary, mint, lemon zest and lemon juice. Very slowly drizzle in the olive oil while whisking continuously until the mixture is emulsified. Adjust seasonings. Pour over rice mixture, and lightly toss all ingredients together. Refrigerate until ready to serve. Serves 8
NOTE: This salad is delicious made a day in advance to allow flavors to blend. You can also add cooked, diced chicken or cooked shrimp for a heartier salad.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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