Saffron Rice Salad
A vibrant saffron-infused rice salad with colorful peppers, olives, and fresh herbs, perfect for light lunches or as a side dish at gatherings.
Ingredients
- 2 1/2 cups cooked rice
- 1/8 teaspoon saffron ⓘ
- 1/2 cup diced red pepper ⓘ
- 1/2 cup diced green pepper ⓘ
- 1/4 cup sliced green onions ⓘ
- 1/4 cup sliced ripe olives ⓘ
- 2 tablespoons white wine vinegar ⓘ
- 1 teaspoon olive oil ⓘ
- 2 to 3 drops hot pepper sauce ⓘ
- 1 clove garlic
- 1/4 teaspoon ground white pepper ⓘ
Instructions
- Cook rice in chicken broth with saffron and let it cool to room temperature.
- In a large bowl, combine the cooled rice, diced red and green peppers, sliced green onions, and sliced ripe olives.
- In a small bowl, whisk together white wine vinegar, olive oil, hot pepper sauce (if using), minced garlic, and ground white pepper.
- Pour the dressing over the rice mixture and toss gently to combine.
- Serve the salad on a bed of lettuce leaves.
Nutrition & Diet Analysis (per serving)
484
kcal
24% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).