Persian Rice Salad

If desired, top rice salad with poached salmon or grilled boneless chicken strips. Serve with toasted pita bread wedges.

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  • 6 cups (1.5 L) cooked basmati or long grain USA Rice
  • 2 cups (500 mL) plain low-fat yogurt
  • 2 tbsp (30 mL) liquid honey
  • 2 tsp (10 mL) each: grated lemon rind and lemon juice
  • 1-1/2 cups (375 mL) cucumbers, halved, seeded and sliced
  • 3/4 cup (175 mL) chopped, seeded tomatoes
  • 1/2 cup (125 mL) slivered red onions
  • 1/2 cup (125 mL) sliced green onions
  • 2 tbsp (30 mL) finely chopped fresh mint or dill
  •  Salt and pepper, to taste
  • 10 cups (2.5 L) mixed salad greens or mesclun mix
  •  Red onion slices, for garnish
  •  Fresh mint or dill sprigs, for garnish
  1. In large bowl, combine all ingredients, except salad greens. Stir to mix well; season with salt and pepper. Refrigerate at least 1 hour or until serving.
  2. Divide salad greens among 6 plates; top each with 1-1/2 cups (375 mL) rice mixture. Garnish with onion slices and a mint or dill sprig.