(Family Features) When the crisp air of spring tickles your face and sunrays splash you with warmth, you know salad season has arrived. With fresh flavors abounding this season, the options are nearly endless-just choose your favorite base, toppings and dressings and you’re set with a delicious first course or hearty meal all on its own.
Not every salad requires leafy greens for the base, however. Consider this Greek Beet and Watermelon Rice Salad, a Greek-inspired Jasmine rice dish loaded with fresh, tangy flavors that are sure to please your taste buds.
Find more ways to enjoy spring salad season by visiting SuccessRice.com.
Greek Beet and Watermelon Rice Salad
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 4
- 1 bag Success Jasmine Rice
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup thinly sliced, cooked golden beets
- 1 cup thinly sliced watermelon
- 1/4 cup feta cheese, crumbled
- 1/4 cup pitted black olives, halved
- 1/4 cup red onion, thinly sliced
- 1 tablespoon fresh mint, thinly sliced
- 2 tablespoons walnuts, toasted and chopped, for garnish
Prepare rice according to package directions. Allow to cool completely. In medium bowl, whisk oil, lemon juice, salt and pepper. Add rice to bowl with dressing and stir to combine. Let stand 5 minutes. Transfer rice to serving platter. Lay beet slices down one side of rice. Lay watermelon slices down opposite side. Top with feta, olives, red onion and mint. Garnish with walnuts.
Tips:
- Substitute capers for olives, if preferred.
- To diminish “raw” flavor of onions, soak in ice water at least 5 minutes before using in recipe.
- Use roasted, boiled, steamed or grilled beets.
PHOTO: Woman serving food to her family in the kitchen. (Adobe Stock │ #106850789 – WavebreakmediaMicro)
