Colorful Rice Salad With Lemon Dressing

Written by
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 08/08/19
Rice Salad With Vegetables
Brian Macdonald/Digital Vision/Getty Images
  • Total: 20 mins
  • Prep: 20 mins
  • Cook: 0 mins
  • Refrigerate: 60 mins
  • Yield: 4 Portions (4 Servings)
Nutritional Guidelines (per serving)
525 Calories
15g Fat
89g Carbs
11g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 Portions (4 Servings)
Amount per serving
Calories 525
% Daily Value*
Total Fat 15g 19%
Saturated Fat 2g 11%
Cholesterol 0mg 0%
Sodium 131mg 6%
Total Carbohydrate 89g 32%
Dietary Fiber 6g 22%
Protein 11g
Calcium 150mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This rice salad includes summer squash, tomatoes, spinach, green onions, and a lemon and olive oil dressing. It pairs well with grilled or broiled steak, fish or seafood.

Feel free to substitute with other vegetables, such as thinly sliced red onion, cooked fresh or frozen peas, cooked Frenched green beans, pea pods, etc.

Ingredients

  • 2 green onions/scallions (thinly sliced)
  • 2 to 3 cloves of garlic (crushed and finely minced)
  • 1 small summer squash (diced)
  • 1 large tomato (diced)
  • 1/2 red bell pepper (minced)
  • 1 cup spinach leaves (rolled together tightly and very thinly sliced/chiffonade technique)
  • 2 tablespoons finely chopped fresh parsley
  • 1 small carrot (grated or minced)
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 to 2 cups cooked rice
  • Salt and pepper (to taste)
  • Optional: slivered toasted almonds

Steps to Make It

  1. Toss prepared vegetables together in a glass or ceramic bowl (non-reactive container).

  2. In a small bowl with the lemon juice, drizzle olive oil while whisking, to emulsify the liquids. Add to vegetables; cover and refrigerate for an hour.

  3. Add cooked, cooled rice; add salt and pepper to taste.

  4. To toast almonds, put them in a dry skillet over medium heat. Cook, stirring and turning constantly, just until lightly browned and aromatic.

  5. Top with toasted almonds.

  6. Refrigerate until serving time.