Best Peas And Rice Salad With Buttermilk Dressing Recipes

BASIL, SNAP PEA AND RICE SALAD WITH CREAMY YOGURT DRESSING

Basil, Snap Pea And Rice Salad With Creamy Yogurt Dressing image

Provided by Molly O'Neill

Categories easy, quick, salads and dressings

Time 15m

Yield Six servings

Number Of Ingredients 22

Ingredients

1 1/4 pounds sugar snap peas, strung
2 1/2 teaspoons olive oil
1 teaspoon kosher salt
Freshly ground pepper to taste
3 cups cooked white rice
1/2 cup thinly sliced fresh basil
2 teaspoons fresh lime juice
1 teaspoon kosher salt
Freshly ground pepper to taste
6 medium cucumbers, peeled, halved lengthwise, seeded and cut across into 1/4-inch slices
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
6 tablespoons coarsely chopped fresh mint
10 cups salad greens
2 cups torn basil
1 cup plain lowfat yogurt
1 tablespoon milk
4 teaspoons olive oil
1 small clove garlic, peeled and minced
1/2 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
2 scallions, minced

Steps:

Blanch sugar snaps in boiling salted water until crisp-tender, about 4 minutes. Drain, refresh under cold running water, drain and pat dry. Place in a bowl and toss with the olive oil, the salt and pepper.
Place the rice in a bowl and toss in the basil, lime juice, 1 teaspoon of salt and pepper.
Place the cucumbers in a bowl and toss with the lemon juice, salt and mint.
Place the salad greens in a large bowl and toss with the basil. Whisk together the yogurt, milk, olive oil, garlic, salt and pepper to taste. Stir in the scallions and place in a small bowl. Pass the dishes separately, letting guests build their own salads.

PEAS AND RICE SALAD WITH BUTTERMILK DRESSING

Peas and Rice Salad With Buttermilk Dressing image

Make and share this Peas and Rice Salad With Buttermilk Dressing recipe from Food.com.

Provided by Cathleen Colbert

Categories Brown Rice

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1/2 stalk celery, chopped
2 green onions, finely chopped
1 cup frozen peas
1/2 cup red pepper, chopped
1/2 cup brown rice, not instant
1 ounce mozzarella cheese, cubed
1 tablespoon balsamic vinegar (I used white)
2 1/2 tablespoons buttermilk
1 1/2 tablespoons mayonnaise
3/4 teaspoon honey
1/4 teaspoon pepper
1 1/2 tablespoons fresh basil, minced

Steps:

In a food processor, combine dressing ingredients and whiz until blended.
In a saucepan, combine rice with 1 cup water.
Bring to a boil.
Reduce heat and simmer until tender (30-40 minutes).
Cool.
In a bowl, combine vegetables, rice and cheese.
Toss with dressing.
Chill before serving.

Nutrition Facts : Calories 87.5, Fat 2.2, SaturatedFat 0.7, Cholesterol 3.7, Sodium 69.2, Carbohydrate 14, Fiber 1.5, Sugar 2.7, Protein 3

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