The rice salad I'm lovin 'it! It is one of my favorite cold dishes when it comes to vegetables. I usually prepare them at night, with the very chopped vegetable, with some olive oil, fine salt and apple cider vinegar or the juice of half a lemon. If you like light dishes, if you are currently dieting, this dish will go great, especially for little elaborate dinners.
Rice salad
A rice salad is served cold and can be a delicious first course or a unique dinner.
Author Carmen Guillen
Kitchen: Spanish
Recipe type: Salads
Rations: 1
Preparation time:
Cooking time:
Total time:
Ingredients
- 150 grams of rice
- ½ tomato
- ½ cucumber
- ½ fresh onion
- Grated carrot
- Lettuce
- Olive oil
- Fine salt
- Lemon juice
Preparation
- In a small pot, we put boil some white rice. We add some salt and olive oil to make it neither sticky nor bland.
- Meanwhile, in a bowl, we go cutting and pouring all the vegetables into small pieces: tomato, onion, cucumber and lettuce (they are my selected vegetables but you can add the ones you like the most). I also add a little carrot that is already grated.
- When the rice has boiled and is cooked (I like it to be somewhat hard, not caked). I rinse it with very cold water both to cool it and to remove the traces of starchy water.
- I add it to the bowl, along with all the vegetables and dressing. In my case, I add a little olive oil, fine salt and the juice of half a lemon. Salad prepared and ready to eat! Yum!
Notes
You can also add some nuts, or if you like to mix sweet and salty, you can also try some dried raisins.
Nutritional information per serving
Calories: 250