Rice Salad- Recipe
What wine with that?
What wine to serve with your salad? There are two factors at work here; one what are the ingredients of your salad and two, what dressing are you using?
Vinegar and wine are not friends so if you salad requires a vinaigrette dressing then hold the wine until later. However, if the dressing is not a vinaigrette then there are some possibilities.
Now if salad is the main course does this mean that you cannot serve wine? No. Consider creating a salad that has chicken, cheese or seafood as a main ingredient you then open up your wine options.
You can also select a dressing than is not as acidic as vinegar and eliminate the competition that exists between the meal and the wine. For example, chardonnay may compliment a Caesar salad or a Roquefort dressing.
A salad is so much more than some green in a bowl and can easily become a meal all by itself. There is little that cannot be added to your salad and it all depends upon what you like.
Roast beef, chicken and seafood are standards. Apples, grapes and tangerines add zest. Pasta and rice make great salads.
Rice salad recipe:
1 cup rice (cooked)
½ cup chopped green onions
¼ cup chopped fresh parsley
1 cup halved cherry tomatoes
1 yellow pepper sliced thin.
Sea salt and black pepper to taste.
Put all ingredients except oil and lemon juice into a bowl, mix well.
Drizzle with olive oil and lemon juice, salt and pepper to taste mix and enjoy.
This makes an ideal side dish with cold chicken or can be a meal all by itself. I often make extra rice when I am cooking it so that I can set some aside for a salad or a stir fry dish later in the week.
Cooking a little extra when you are already doing the work makes it easier to prepare a healthy and tasty meal on those evenings when you just do not have enough time to prepare supper from scratch. It will save you both time and
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