Zesty Rice Salad Recipes

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ZESTY RICE SALAD



Zesty Rice Salad image

Serve this chilled rice salad of asparagus, shrimp and green onions tossed with a zesty Italian dressing for a spring picnic, luncheon or light supper dish.

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield Makes 6 servings.

Number Of Ingredients 6

3 cups cooked rice
1 cup fresh asparagus pieces (1 inch), blanched
1 cup cleaned small shrimp, cooked
1/2 cup finely chopped fresh parsley
2 green onions, thinly sliced
1 cup prepared GOOD SEASONS Zesty Italian Dressing Mix (prepared using reduced oil directions on envelope)

Steps:

  • Toss all ingredients except dressing in large bowl. Add dressing; mix lightly. Cover.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

ZESTY HERB RICE SALAD



Zesty Herb Rice Salad image

Community Recipes: Zesty Herb Rice Salad by Charlotte Mei @thecharlottemeiRice salad with Mediterranean-inspired flavours.Recipe and images contributed by: Charlotte Mei (@thecharlottemei) Don't forget to tag us on Instagram (@alchemy_foods) to share how your creations look! If you have a recipe you'd like to share, tag us too and we'll be happy to feature it on our page.

Provided by Alchemy Foodtech

Categories     Main Course

Number Of Ingredients 19

3 rice-cup Uncooked rice
3 cups Water
3 tbsp. Alchemy Fibre™ For Rice ((approx. 45g))
⅓ Roasted almonds
¼ Pumpkin seeds
½ Pomegranate seeds
1 tbsp. Orange zest
1 Large chili (, sliced)
½ Small red onion (, sliced)
¾ cup Fresh herbs (mint, basil, coriander etc)
6 tbsp. Extra virgin olive oil
4 tbsp. Apple cide vinegar
2 tbsp. Orange juice
3 tsp. Honey
2 Garlic (, mince)
¼ tsp. Cinnamon powder
¼ tsp. Ground cumin
¼ tsp. Ground coriander
Pepper and salt (to taste)

Steps:

  • Cook the rice as you normally would, adding Alchemy Fibre™ For Rice into the cooking water.
  • In a small bowl, whisk together the ingredients for the dressing. Set aside.
  • When the rice is done, fluff it up with a fork and while it's still hot, add orange zest and mix up to combine. You can make it till this point and keep aside if you're not serving it right away. Otherwise, continue by mixing in the dressings and topping it with pomegranate seeds, almonds, red onion, herbs and chilli.
  • Season with salt and pepper and serve!

ZESTY SALAD



Zesty Salad image

A refreshing, zesty salad for lunch or picnics. Great with anything or just on its own.

Provided by farah

Categories     Salad     Vegetable Salad Recipes

Time 40m

Yield 2

Number Of Ingredients 10

1 small potato, cut into cubes
½ cup finely chopped cabbage
¼ cup fresh pomegranate seeds
½ carrot, cut into matchsticks
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon brown sugar
¼ teaspoon red pepper flakes

Steps:

  • Place potato cubes into a small pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes. Drain and let cool, about 10 minutes.
  • Combine cooled potato, cabbage, pomegranate seeds, and carrot in a large bowl.
  • Whisk olive oil, lemon juice, garlic, salt, brown sugar, and red pepper flakes in a small bowl until well-mixed. Poured over potato mixture and toss to combine.

Nutrition Facts : Calories 120.5 calories, Carbohydrate 23.1 g, Fat 2.6 g, Fiber 3.2 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 604.1 mg, Sugar 6.5 g

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