Basmati Rice and Summer Vegetable Salad Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 - small shallot, chopped
  • 2 tablespoons - chopped flat-leaf parsley
  • 2 tablespoons - red wine vinegar
  • 2 teaspoons - fresh thyme leaves
  • - kosher salt
  • - freshly ground pepper
  • 1/3 cups - 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 cups - torn mixed leafy greens, sprouts, and herbs
  • 1/3 cups - chopped red, hyellow, or white onion or scallions
  • 2 tablespoons - toasted pine nuts (optional)
  • Directions:

    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.

    Brief Description

    Create endless riffs on this salad by using the bright herb dressing with your favorite grains and vegetables.

    Main Ingredient:


    Category:  Salads

    Cuisine:  American

    Prep Time: 10 min


    1 serving contains:
    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) 210


    Bon Appetit, June 2012

    Posted By:


    Posted On:

    April 1, 2013

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