Lemon rice salad

Yield: 16 servings

Measure Ingredient
1 cup Vegetable or olive oil
⅓ cup White wine vinegar
1 Clove garlic; minced
1 teaspoon Lemon peel; grated
2 teaspoons Sugar
1 teaspoon Dijon mustard
½ teaspoon Salt
6 cups Long grain rice; cooked
2 cups Wild rice; cooked
2 cups Seeded cucumbers; diced
⅔ cup Green onions; thinly sliced
¼ cup Fresh parsley; minced
¼ cup Fresh basil or 1 tbls dried;
Minced
½ teaspoon Pepper
½ cup Chopped pecans; toasted

In a jar with tight-fitting lid, combine the first 7 ingredients; shake well. In a large bowl, combine long grain and wide 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.

Submitted to RecipeLu List by Ruth <pookypook@...> by PookyPook <PookyPook@...> on Jan 24, 1998.

Recipe by: TASTE OF HOME - FEB/MARCH 1996 Converted by MM_Buster v2.0l.

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