A simple gluten-free, veggie-packed salad that is perfect for meal prep or feeding a crowd
Confetti Rice Salad
Colorful, Flavorful and Crowd-pleasing!
I first made this salad last Spring and it was a huge hit all season long!
It’s rice + a ton of diced vegetables and herbs, all tossed in a dijon-balsamic vinaigrette. It’s the type of salad that goes with everything… it works well with a grilled protein– chicken, steak, tofu or burgers of any kind, or even other grilled vegetables. It’s packed with flavor but no one flavor is overpowering, it’s light and refreshing, satisfying and crowd pleasing.
It is made with real, whole foods and is adaptable to tastes. You can add your favorite veggies or skip some. Last year I made it with cooked rice, red pepper, yellow pepper, red onion, scallions, shallot, petite, black olives, parsley and dill.
This is what it looked like
Recently I made it again but added some more greens! Some steamed asparagus and some green beans.
I loved it with the additional greens! I love the flavor and the texture but you can adapt it to your tastes if you want more rice or more veggies.
Best part is it’s super easy to make and makes a large quantity (also doubles well) so it’s perfect for meal prep or a party or just feeding a crowd.
This simple gluten-free, veggie-packed salad is perfect for meal prep or feeding a crowd. It's rice + a ton of diced vegetables and herbs, all tossed in a dijon-balsamic vinaigrette. It's the type of salad that goes with everything. Recipe doubles well, is easily adaptable to tastes and saves well in the refrigerator for a few days. Recipe adapted from Silver Palate.
Author: Healthy Gluten-Free Family
Recipe type: Salad, Sides, Veggies
Cuisine: Gluten-Free, Vegan
Serves: 6-7 cups
4 cups cooked, hot rice
⅓ red pepper, de-seeded and diced
⅓ yellow pepper, de-seeded and diced
½ red onion, diced
3 scallions, white and green parts, sliced
1 shallot,diced (about ¼ cup)
½ 10 oz pkg frozen petite peas, dethawed (about 1 cup)
⅓ cups steamed asparagus, cut into 1 inch pieces
⅓ cup fresh green beans, cut into 1 inch pieces
½ cup currants (My family isn't a fan of currents so I've made without, but I think it adds an nice and unexpected touch of sweetness)
¼ cup black olives, diced
⅛ cup parsley, chopped (I've made it with both curly and flat leaf parsley)
¼ cup fresh dill, chopped
Dressing (makes 1 cup -- you may not need it all so save the rest for a salad)
½ cup olive oil
4 tablespoons red wine vinegar
1 tablespoon dijon mustard
1 tablespoon cane sugar
½ tsp salt
½ teaspoon pepper
If you haven't made rice, do so now in whatever method you prefer. We have recently been using a multi pot because it's quick and works every time!
If you haven't steam asparagus, so do now too.
Takes about 3-5 minutes until tender crisp
Combine ingredients in a small bowl or liquid measuring cup and whisk until well combined.
Place cooked rice (while still warm) in a large bowl. Pour ½ cup dressing over rice and stir to combine.
Add veggies and toss to combine.
Taste and add additional dressing, salt or pepper to taste.
Serve immediately or store in a sealed container in the refrigerator. Stays well in refrigerator for several days and can be enjoyed cold, at room temperature or warm.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...