Christmas Rice Salad
This Christmas Rice Salad is a vibrant and easy side dish, combining cooked brown rice with colorful vegetables, dried cranberries, and pumpkin seeds, all tossed in a savory lemon-soy dressing.
Equipment
- Small Bowl
- Large bowl
- whisk
- Knife
- Cutting Board
Ingredients
Salad Ingredients
- 4 Cups brown rice cooked
- ½ red onion
- 1 lemon
- 1 red capsicum
- 1 green capsicum
- 1 ½ Cup spinach Leaves 40g
- ½ Cup dried cranberries 70g
- ½ Cup pumpkin seeds 70g
- ¼ Cup soy sauce
- ½ Cup olive oil
- 1 clove garlic crushed
Instructions
Instructions
- Finely dice the red onion and place it in a small bowl, then cover it with lemon juice.
- Dice both the red and green capsicums, and shred the spinach leaves.
- Combine the cooked brown rice, diced vegetables, dried cranberries, and pumpkin seeds in a large bowl.
- Prepare the dressing by adding soy sauce, olive oil, and crushed garlic to the bowl with the soaked onions and whisking it with a fork.
- Pour the prepared dressing over the salad ingredients and mix thoroughly until everything is well combined.
Notes
This salad can be prepared ahead of time and chilled, making it perfect for holiday gatherings. For best results, allow the flavors to meld for at least 30 minutes before serving.