Vegetable Wild Rice Salad

Vegetable Wild Rice Salad

by Carla Herrero 1 year ago
5 (5)
25 minutes
252 kcal
35.4 g carbs
Share recipe
Description

The vegetable rice salad is one of my favorite dishes to bring for any occasion because it is not only delicious, but has a colorful presentation and is excellent for pot luck or buffet style parties. This recipe is well received whenever I serve it. I am frequently asked for the recipe.

Ingredients
  • 1 ½ cups water
  • 1 (6 ounce) package long grain and wild rice mix (such as Uncle Ben's®)
  • 1 (10 ounce) package frozen peas
  • 1 (6.5 ounce) jar marinated artichoke hearts, drained
  • 1 (6 ounce) can sliced black olives, drained
  • 1 cup diced roma tomatoes
  • 1 bunch fresh parsley, finely chopped
  • 3 green onions, sliced
  • ½ cup white balsamic vinegar
  • ¼ cup canola oil
  • ¼ cup white sugar
Directions
  1. 1. Bring water and rice mix to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 22 minutes. Transfer rice to a bowl to cool.
  2. 2. Bring a pot of water to a boil; cook peas in the boiling water until just cooked, about 2 minutes. Drain and cool.
  3. 3. Mix cooled peas, artichoke hearts, olives, tomatoes, parsley, and green onions into cooled rice mixture.
  4. 4. Blend vinegar, canola oil, and sugar together in a blender or shake in a covered bottle until dressing is emulsified and creamy. Drizzle dressing over salad and toss to coat. Refrigerate salad until ready to serve.
Nutrition Facts
serving: 8 servings
calories: 252 kcal
carbohydrates: 35.4 g
protein: 5.4 g
saturated fat: 0.9 g
sodium: 633.9 mg
fiber: 4 g
sugar: 11.8 g