Zucchini Rice Salad





I had extra rice left from another dish which means, I make a rice salad. I also had two zucchini at loose ends and I found a yummy looking zucchini salad in the book, "Dining In" and decided to combine my rice and this zucchini recipe and see what I get. It turned out to be a good combination but I think, it needed more heat or more flavor and that is easily remedied.

Zucchini Rice Salad

1 medium zucchini, thinly sliced

4 radishes, thin sliced

1 purple onion, thin sliced

1/2 cup yellow and orange yellow pepper

3 garlic pickles, chopped

1 cup cooked brown rice


Dressing: 

1/2 cup cider vinegar

2 tablespoons olive oil

1/2 cup sugar

1/2 teaspoon salt

1/4 teaspoon black pepper


Method:

Combine the rice and the vegetables in bowl.

Whisk the dressing ingredients together and pour over the vegetables.

Cover and refrigerate for an hour before serving. (Mine was refrigerated for a few hours.)

Linked to Summer Salad Sundays

Comments

  1. That GirlJuly 15, 2012 at 6:12 AM

    A little sriracha might solve both those problems!

    ReplyDelete
  2. Debbie @ Easy Natural FoodJuly 18, 2012 at 2:12 PM

    A great way to use up leftovers, tasty salad! Thanks for sharing this with Summer Salad Sundays, look forward to seeing you again soon!

    ReplyDelete
  3. CaroleJuly 19, 2012 at 9:59 PM

    Lovely salad. It would be great if you linked it in to today's Food on Friday which is collecting salad recipes.

    ReplyDelete

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