Spring Rice Salad With Lemon-dill Dressing

30 mins (prep 15, cooking 15)
13 ingredients
4 servings
Fresh, delicious and real quick side dish for spring! Lemon and dill are one of my favorite combos. Other veggies work well in this too, such as broccoli, fennel, snow peas, zucchini, etc. Pick your favorites! Fresh dill is best but you could try substituting dried. I like to serve this at around room temperature but it can also be served warmer or cooler. Use up to 1/2 cup oil but I like to make this lower fat. Adapted from a Williams-Sonoma cookbook.

Categories:  side-dish , pasta,-rice-and-grains , rice , seasonal , equipment , long-grain-rice , spring , time-to-make , vegan , <-30-mins , easy , asparagus , green~yellow-beans , vegetarian , vegetable , stove-top ,
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Serving Size (340.6 g)
Servings 4
Amount per Serving
Calories 320.09 Calories from Fat 53.28
% Daily Value *
Total Fat 5.92g 36.41%
Saturated Fat 0.96g 19.2%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 53.96mg 8.99%
Total Carbohydrate 59.63g 79.51%
Dietary Fiber 8.74 g 139.82%
Sugars 7.85 g %
Protein 10.38g 83.02%
Vitamin A 6026.44IU% Vitamin C 29.22mg%
Calcium 74.94mg% Iron 3.63mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh lemon juice, fresh dill, salt and pepper, lemon wedge, fresh dill