Amazing vegetable Rice Salad recipe
This delicious and spicy salad works very well with Indian and East Asian dishes.
2 Cups cooked long grain brown rice
1/4 cup finely sliced radish (about 3 large radishes)
1/2 cup peeled, seeds, and finely diced cucumber
1/2 cup finely diced red bell pepper
1/4 cup finely diced celery
1/4 cup thinly sliced scallions
2 tablespoons extra virgin olive oil
2 tablespoons Barlean’s organic flax oil
1/4 cup freshly grated parmesan cheese
3 tablespoons cider vinegar
2 tablespoons plain nonfat yogurt
1 tablespoons minced fresh basil, or other fresh herb
1/2 teaspoon prepared mustard
2 tablespoons pumpkin seeds (optional)
combine all of the salad ingredients in a large bowl.
Blend all of the dressing ingredients in a small mixing bowl.
Add the dressing to the salad and mix well. cover tightly and refrigerate overnight.
When ready to serve, arrange the lettuce leaves on a large serving platter. Toss the salad lightly and mound it in the center. Garnish with tomato wedges. sprinkle with pumpkin seeds if desired.