Greened Rice Salad
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8cups chopped arugula or watercress
- ¾cup chopped pitted oil-cured black olives
- ¾teaspoon minced lemon rind
- 3teaspoons fresh lemon juice
- 2½tablespoons olive oil
- 2teaspoons salt, plus more to taste
- Freshly ground pepper to taste
- 3cups cooked rice
Nutritional analysis per serving (6 servings)
180 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 3 grams protein; 305 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, toss together the arugula or watercress, olives, lemon rind, lemon juice and olive oil. Toss in the rice. Season with salt and pepper and serve.
Private Notes
Comments
I'm not a big fan of arugula so when a lovely bunch appeared in my csa I tried this recipe. It's deceptively simple but a wonderful balance of flavors. I made it with brown rice which gave it a sweet, nutty flavor. The salty olives and lemon juice played nicely with the sulphury arugula. It was even good a day later.
I'm not a big fan of arugula so when a lovely bunch appeared in my csa I tried this recipe. It's deceptively simple but a wonderful balance of flavors. I made it with brown rice which gave it a sweet, nutty flavor. The salty olives and lemon juice played nicely with the sulphury arugula. It was even good a day later.