in Recipes

rice salad

updated

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Ingredients for 2 servings:

  • 120 g Basmati
  • 3 slice(s) ham, cooked
  • 1 handful of tomatoes (cocktail tomatoes), small
  • ½ apple
  • ¼ bell pepper(s), red
  • 3 tbsp chives, cut into rolls
  • 100 g mayonnaise (Thomy Légère)
  • 50 g natural yogurt (0.1% fat)
  • 1 ½ tsp mustard, medium hot
  • salt and pepper
  • n. B. herb(s) (garden herbs)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

low-calorie

Cook the rice in lightly salted water until al dente. Finely dice the cooked ham, apple, and bell pepper. Wash and cut the cherry tomatoes into eighths. Place them in a bowl along with the chives. Rinse the rice with cold water and, once cooled, add it to the bowl with the other ingredients. Make a salad dressing from the Thomy légère (yogurt), yogurt, mustard, spices, and herbs. Mix this with the rice and the other ingredients. It tastes light and delicious from the first minute.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Bulgarian Tarator

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