Crunchy rice salad

Cooking Salads Crunchy rice salad

Try something different with this delicious and nutritious crunchy rice salad.

Lables: Fish free Gluten free Lactose free Shellfish free Wheat free
  1. Cook rice in a saucepan of boiling water, following packet directions, until tender. Drain. Rinse under cold water. Drain well. Cool for 10 minutes.
  2. Place capsicum, lettuce, onion, celery, apple, parsley, almonds and rice in a bowl.
  3. Place mustard, lemon juice and mayonnaise in a small jug. Whisk with a fork to combine. Drizzle dressing over salad. Season with salt and pepper. Toss to combine. Serve.

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1 1/2 cups gluten-free Rice Plus rice blend
1 large red capsicum, thinly sliced
4 iceberg lettuce leaves, roughly chopped
4 green onions, thinly sliced diagonally
2 celery stalks, thinly sliced
1 red apple, cut into 1cm cubes
1/2 cup fresh flat-leaf parsley leaves
1/4 cup slivered almonds, toasted
2 tsp wholegrain mustard
1/4 cup lemon juice
2 tbsp mayonnaise

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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