Recipe courtesy of Amy Thielen
Total:
20 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Make the dressing right in the serving bowl: Combine the lemon juice, mustard, honey, pepper, salt and garlic in a large bowl and whisk to combine. Slowly add the olive oil, whisking until emulsified.

Reheat the rice until steaming. (I just microwave it for a few minutes.)

Add the parsley to the dressing and toss to combine. Add the rice, almonds, onions and lemon zest, and toss well.

Serve, garnished with a couple dashes of hot paprika if desired.

IDEAS YOU'LL LOVE

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Curried Chicken Salad

Recipe courtesy of Ree Drummond

Black Bean Salad

Recipe courtesy of Guy Fieri

Chopped Caprese Salad

Recipe courtesy of Nancy Fuller

Tuna Salad Undone

Recipe courtesy of Alton Brown

Orzo Salad

Recipe courtesy of Giada De Laurentiis

Perfect Potato Salad

Recipe courtesy of Ree Drummond

Tomato Feta Pasta Salad

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking