Rice Salad w/ Dijon Mustard Vinaigrette Tell a Friend

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

Ingredients:

  • 2 cups - Cooked rice
  • 1 tablespoons - Green onions, Chopped
  • 1 tablespoons - Red bell pepper, Diced
  • 1 tablespoons - Yellow bell pepper, Diced
  • 2 tablespoons - Onion, Minced
  • 3 tablespoons - Parsley, Chopped
  • 2 tablespoons - Carrots, Diced
  • 2 tablespoons - Celery, Diced
  • 1/2 teaspoons - Salt
  • 3 tablespoons - Dijon Mustard Vinaigrette
  • 2 teaspoons - Lemon juice
  • 1/2 teaspoons - Garlic, Minced
  • 3/4 cups - Dijon mustard, For vinaigrette
  • 1/4 cups - Lemon juice, For vinaigrette
  • 2 tablespoons - Red wine vinegar, For vinaigrette
  • 2 1/4 teaspoons - Salt, For vinaigrette
  • 3/4 teaspoons - Ground black pepper, For vinaigrette
  • 1 tablespoons - Sugar, For vinaigrette
  • 2 tablespoons - Garlic, Minced, for vinaigrette
  • 3 cups - Tasteless vegetable oil , For vinaigrette
  • Directions:

    FOR RICE: In a medium-sized mixing bowl, combine rice, green onions, bell peppers, onions, parsley, carrots, celery, salt, Dijon Mustard Vinaigrette, lemon juice and minced garlic and mix them well. Cover the salad and chill it overnight or for at least 4 hours. so the flavors come together.

    FOR VINAIGRETTE: In a food processor fitted w/ a metal blade, combine the mustard, lemon juice, red wine vinegar, salt, black pepper, sugar and minced garlic. Process for 1-2 min., until fully combined. While the processor is still running, very slowly add the vegetable oil to make an emulsion. Refrigerate leftover dressing.

    Brief Description

    Great alternative salad

    Main Ingredient:

    Rice

    Category:  Salads

    Cuisine:  American

    Source

    SA Express newspaper

    Posted By:

    mamakjking

    Posted On:

    November 6, 2012

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