Imperial Salad

This Imperial Salad is a refreshing and colorful dish that brings together the comfort of rice with the crunch of fresh vegetables. It features a medley of green peppers, scallions, peas, and olives, all tossed in a tangy wine vinegar and mustard dressing. The result is a light, satisfying meal that is perfect for lunch, picnics, or as a vibrant side dish for dinner. Simple to prepare with pantry staples, this salad offers a delightful balance of textures and flavors that make it a crowd-pleaser. It&# 226;ÂÂs an easy way to incorporate more vegetables into your meal while enjoying a hearty, grain-based base.

Cuisine: Global

Courses: Salads

Difficulty: Intermediate

Servings: 1

Calories: 312.0

Dietary: Gluten-free

Description

This Imperial Salad is a refreshing and colorful dish that brings together the comfort of rice with the crunch of fresh vegetables. It features a medley of green peppers, scallions, peas, and olives, all tossed in a tangy wine vinegar and mustard dressing. The result is a light, satisfying meal that is perfect for lunch, picnics, or as a vibrant side dish for dinner. Simple to prepare with pantry staples, this salad offers a delightful balance of textures and flavors that make it a crowd-pleaser. It&# 226;ÂÂs an easy way to incorporate more vegetables into your meal while enjoying a hearty, grain-based base.

Ingredients

4 cup Quick Rice
3 Tomatoes, cut in thin strips
1 Green pepper, cut in strips
1/4 c Slivered pimiento
4 Scallions, very finely sliced
1 cn (8 oz) Peas
1 cn (4 oz) Black olives, chopped
3 tb Wine vinegar
1 ts Dry mustard
To taste Salt and pepper
1 Clove garlic, minced

Directions

1
Cook the quick rice according to package directions until tender.
2
Drain the rice and spread it out on a large tray to cool completely.
3
In a large bowl, combine the green pepper strips, slivered pimiento, sliced scallions, peas, and chopped black olives.
4
In a small bowl, whisk together the wine vinegar, dry mustard, minced garlic, salt, and pepper to create the dressing.
5
Add the cooled rice to the vegetable mixture.
6
Pour the dressing over the rice and vegetables, then toss gently to combine evenly.
7
Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
8
Mound the chilled salad onto a serving platter.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 312.0kcal

% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 2.4mg1%
Total Carbohydrate 67.2g23%
Dietary Fiber 1.0g4%
Sugars 0.0g
Protein 6.5g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Garnish with watercress, tomato strips, black olives, or cucumber slices if desired for added color and freshness.

For a heartier meal, you can add grilled chicken or tofu.

Ensure the rice is completely cooled before mixing to prevent the vegetables from becoming soggy.

Keywords: rice salad, imperial salad, vegan salad, international cuisine, quick rice, vegetable salad, peas and rice, scallion salad, olive salad, vinegar dressing, mustard dressing, picnic food, lunch idea, side dish, chilled salad, easy recipe, meal prep

Read it online: https://www.chefs-mate.com/recipe/imperial-salad/