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Rice salad with arugula

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Ingredients for 8 servings:

  • 2 cups Basmati
  • 1 handful of wheat
  • 250 g arugula
  • 500 g cheese (Gouda)
  • 2 red bell peppers
  • ½ bunch chives
  • 10 tbsp oil (walnut oil)
  • 3 tbsp Balsamic vinegar, white
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the basmati with the wheat grains and let cool. Chop the arugula. Dice the Gouda and bell peppers. For the dressing, combine the oil and balsamic vinegar and season with salt and pepper. Mix all ingredients. You can add a little more oil before serving. It looks beautifully fresh and makes a light summer salad. It also works well on a cold buffet.

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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.

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