Persian Rice Salad
| 6 cups | cooked U.S. basmati or long-grain rice | 1.5 L |
| 2 cups | plain low-fat yogurt | 500 mL |
| 2 tbsp | liquid honey | 30 mL |
| 2 tsp | each: grated lemon rind and lemon juice | 5 mL |
| 1-1/2 cups | cucumbers, halved, seeded and sliced | 375 mL |
| 3/4 cup | chopped, seeded tomatoes | 175 mL |
| 1/2 cup | slivered red onions | 125 mL |
| 1/2 cup | sliced green onions | 125 mL |
| 2 tbsp | finely chopped fresh mint or dill | 30 mL |
| Salt and pepper, to taste | ||
| 10 cups | mixed salad greens or mesclun mix | 2.5 L |
| Red onion slices, for garnish | ||
| Fresh mint or dill sprigs, for garnish |
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. 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.
Makes 6 servings.
Source www.riceinfo.com
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