Chilled Spring Veggie Rice Salad
Beautiful, crisp, colorful veggies, fresh herbs, and a tangy lemon vinaigrette combine to make the most delicious Spring dish!
Servings: 5 Servings
Ingredients
- 1 box Lundberg Family Farms Organic Wild Porcini Mushroom Whole Grain & Wild Rice
- 1 cup radishes 1 bunch, thinly sliced
- 1 cup snap peas sliced in ½-inch pieces on the diagonal
- 1 cup julienned carrots
- 1 large spring onion bulb and greens, thinly sliced
- 1 cup cherry tomatoes quartered
- ½ seedless cucumber roughly chopped
- 1 cup fresh herbs dill, mint, basil, and curly parsley, finely chopped
- ½ cup fresh lemon juice approximately 2 large lemon’s worth of juice
- ¼ cup olive oil
- ¼ teaspoon sea salt
- Black pepper to taste
Instructions
- Cook the rice according to package directions. Once it’s cooked, transfer it to a container and store it in the fridge to chill for 4 hours or overnight.
- Add the radishes, snap peas, carrots, spring onions, cherry tomatoes, and cucumber to a large bowl.
- Add the lemon juice, olive oil, salt, and pepper to the bowl with the veggies, and toss to combine.
- Finely chop the herbs while the veggies marinate in the dressing.
- Add the herbs and the chilled rice to the bowl with the veggies, and toss everything together.
- Garnish with additional herbs if desired + serve!
Nutrition
Calories: 240kcal | Carbohydrates: 30.9g | Protein: 6.1g | Fat: 11.9g | Saturated Fat: 1.7g | Sodium: 152.7mg | Fiber: 4.7g | Sugar: 4.9g