MaryLee's Healthy Food and Easy Cooking - Rice Salad

Hello once again,

Talking about left over rice here is another way to use it.

In the summer when it is really hot I just do not want to have anything heavy to eat. I just find it is more comfortable and enjoyable to eat lighter and cool foods, so a great way to use up rice is to put it in a salad.

By this I do not mean putting it over leaves but to add ingredients to it to make a salad such as

Diced or chopped carrots, cucumbers, bell peppers, mushrooms, spring onions, snow peas, green or yellow beans, broccoli or any other vegetable you prefer.

Toss these into 1 – 2 cups of cooked rice and cover with an oil and vinegar dressing. (see below)

Serve with cold meats, such as ham, chicken or beef. Perfect, it is light but filling and best of all healthy.

Oil & Vinegar Dressing

175 ml olive oil (extra virgin strongest flavour)
4 tbsp wine or balsamic vinegar
1 tsp wholegrain mustard
1 clove garlic crushed or
1 tsp shredded ginger

Place in bowl and whisk well, season to taste.

For variation add fresh coriander, chives, basil or mint chopped or slightly crushed.