Late Summer Crunchy Veggie Salad

I had called this a vegetable and brown rice salad in an earlier post, and realized that it makes it sounds awfully boring. Very health food store-y, and not in a good way. So I’ve re-branded my headline in the hopes that it will encourage more folks to give this awesome, flavorful, deeply-textured, nutrient-dense dish a try. This was a perfect lunch dish, and one that you can prepare in advance, good for 1-2 days.

Late Summer Veggie Salad: Layered colors and textures

Here is an updated version of the recipe:

Summer Veggie Rice Salad
adapted from Bon Appetit June 2012

1 small shallot, chopped
2 tablespoons chopped flat-leaf parsley
2 tablespoons lemon juice
1/3 cup extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
2 cups cooked brown rice, cooled
2 cups bite-size pieces assorted vegetables  (I used radishes, steamed cauliflower, bell pepper, green beans)
1 jalapeno pepper, minced
3/4 cup torn mixed leafy greens, sprouts, and herbs (Optional – I didn’t have any on hand, so skipped it)
1/3 cup chopped red onion or scallions

Preparation

  1. Make the dressing: mix shallot, parsley and lemon juice together in a bowl and season with salt and pepper. Slowly drizzle in oil and use whisk to mix dressing.
  2. Place remaining ingredients in a large bowl; drizzle with 3 Tbsp. dressing and toss to coat. Pass remaining dressing alongside for drizzling over.

 

And for those interested, origins of Ingredients:

– Cauliflower, bell peppers, jalapenos, onions, garlic: WSF

– Sauteed Green beans: Citarella Market (I cheated on this one, these were already prepared when I bought them)

– Breakfast radishes: our garden

Late Summer Veggie Salad

Comments

  1. This sounds very delicious (and nutrient dense 😉 )I bet it would be good leftover too. Love the new look of the site!

    • Thanks for the unofficial nutrient-dense stamp of approval, Tamara! Yes, make a big batch of this salad and you’ve got a few lunches for the week. You could also add chick peas for some more protein.

      • I made a version of this last night. I had leftover white rice from last weekend’s Chinese takeout, broccoli, peppers, red onions and grape tomatoes. Used the lemon juice/olive oil dressing. Also tossed in a few lentil sprouts (I am experimenting with sprouting). It was delicious! Thanks!

  2. Lentil sprouts – great idea! I want to experiment with sprouting, too. At the risk of being a copycat, I will follow in your footsteps. Glad you enjoyed it

  3. Wow! This looks divine. I want a bite right NOW 🙂

    Thanks for sharing and linking up!

  4. I love salads. This looks great!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

warrenbiller

shooting my age

the golden mean

finding balance in the midst of life's chaos

Adventures in Eating & Everything After

Musings on food, cooking, and nourishing those around me

Vegetarian 'Ventures

A Vegetarian Food Blog with a Twist of Adventure

The Penny Parsnip

Healthy Food, Heathy Wallet

Love and Lemons

Musings on food, cooking, and nourishing those around me

Adventures With Vegetables

Overcoming my fear of produce

%d bloggers like this: