Lemon Rice Salad Recipe
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Lemon Rice Salad

1 cup olive oil

1/3 cup white wine vinegar

1 garlic clove, minced

1 to 2 teaspoons grated lemon peel

2 teaspoons sugar

1 teaspoon Dijon mustard

1/2 teaspoon salt

6 cups cooked long grain rice

2 cup cooked wild rice

2 cups diced seeded cucumbers

2/3 cup thinly sliced green onions

1/4 cup minced fresh parsley

1/4 cup minced fresh basil or 1 tablespoon dried basil

1/2 teaspoon pepper

1/2 cup chopped pecans, toasted

In a jar with tight-fitting lid, combine the first seven ingredients; shake well.

In a large bowl, combine long grain and wild rice; add dressing and toss. Cover and refrigerate overnight.

Add the cucumbers, green onions, parsley, basil and pepper; mix well. Chill for 2 hours. Fold in pecans just before serving.

Yield: 16-18 servings.

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