Basmati Rice with Summer Vegetable Salad
A fresh and colorful summer salad featuring cooled basmati rice tossed with seasonal vegetables, fresh herbs, and a tangy shallot-herb vinaigrette. Perfect as a light main course or substantial side dish.
4 servings
8 min
Ingredients
- •1 small shallot
- •2 tablespoons flat-leaf parsley
- •2 tablespoons red wine vinegar
- •2 teaspoons thyme leaves
- •1 to taste kosher salt and pepper
- •⅓ cup extra-virgin olive oil
- •2 cups cooked basmati rice
- •2 cups assorted vegetables
- •¾ cup mixed leafy greens
- •⅓ cup onion
- •2 tablespoons pine nuts
Cooking Instructions
- 1.
Pulse first 4 ingredients in a blender until combined; season with salt and pepper. With blender running, slowly drizzle in oil. Process dressing until well blended.
5 min
- 2.
Place remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing and toss to coat. Pass remaining dressing alongside for drizzling over.
3 min
