Rice & Olive Salad
Recipe: #13987
August 23, 2014
Categories: Salads, Vegetable Salad, Cheese, Feta, Rice, Brown Rice, Greek, Italian, July 4th, Labor Day, Picnic, Potluck, Gluten-Free, High Fiber, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Olives, Salad Dressing, more
"A perfect chilled salad for any time of the year; but, I love this for potlucks - and, it's a great summer time salad too. Nothing difficult; and, if your grocery store has an salad or olive bar ... take advantage of it. They usually have great mixed olives. Cooking time depends on the type of brown rice you use. Instant, quick cooking; or the classic."
Ingredients
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- FOR DRESSING
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- Garnish
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Nutritional
- Serving Size: 1 (270.7 g)
- Calories 373.4
- Total Fat - 18.6 g
- Saturated Fat - 2.6 g
- Cholesterol - 0.3 mg
- Sodium - 128.6 mg
- Total Carbohydrate - 42.3 g
- Dietary Fiber - 3.4 g
- Sugars - 1.1 g
- Protein - 9.5 g
- Calcium - 77.5 mg
- Iron - 3.5 mg
- Vitamin C - 44.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Rice ... Cook the rice according to package directions; then, refrigerate at least 1 hour to cool.
Step 2
Dressing ... Add all the ingredients to a small bowl, cup, or tupperware container. Then, mix to combine. I prefer a tupperware container - just add everything, and shake. Easy peasy!
Step 3
Salad ... Add the olives, celery, capers, and dressing to a large bowl; and, toss to combine. Cover and refrigerate at least 30-60 minutes until chilled.
Step 4
Finish ... Add the rice and basil; and toss to combine. Garnish with Feta cheese.
Step 5
Serve and ENJOY! ... A great potluck or BBQ dish. Easy, and great to make ahead. This salad goes perfectly with so many dishes.
Tips
No special items needed.