Basil, Snap Pea And Rice Salad With Creamy Yogurt D

Name: Basil, Snap Pea And Rice Salad With Creamy Yogurt Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 pounds sugar snap peas, strung; 2 1/2 teaspoons olive oil; 1 teaspoon kosher salt; Freshly ground pepper to taste; 3 cups cooked white rice; 1/2 cup thinly sliced fresh basil; 2 teaspoons fresh lime juice; 1 teaspoon kosher salt; Freshly ground pepper to taste; 6 medium cucumbers, peeled, halved lengthwise, seeded and cut across into 1/4-inch slices; 2 tablespoons fresh lemon juice; 1 teaspoon kosher salt; 6 tablespoons coarsely chopped fresh mint; 10 cups salad greens; 2 cups torn basil; 1 cup plain lowfat yogurt; 1 tablespoon milk; 4 teaspoons olive oil; 1 small clove garlic, peeled and minced; 1/2 teaspoon kosher salt, plus more to taste; Freshly ground pepper to taste; 2 scallions, minced

Servings: persons

1 1/4 pounds sugar snap peas, strung
2 1/2 teaspoons olive oil
1 teaspoon kosher salt
Freshly ground pepper to taste
3 cups cooked white rice
1/2 cup thinly sliced fresh basil
2 teaspoons fresh lime juice
1 teaspoon kosher salt
Freshly ground pepper to taste
6 medium cucumbers, peeled, halved lengthwise, seeded and cut across into 1/4-inch slices
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
6 tablespoons coarsely chopped fresh mint
10 cups salad greens
2 cups torn basil
1 cup plain lowfat yogurt
1 tablespoon milk
4 teaspoons olive oil
1 small clove garlic, peeled and minced
1/2 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
2 scallions, minced

1
Blanch sugar snaps in boiling salted water until crisp-tender, about 4 minutes.
2
Drain, refresh under cold running water, drain and pat dry.
3
Place in a bowl and toss with the olive oil, the salt and pepper.
4
Place the rice in a bowl and toss in the basil, lime juice, 1 teaspoon of salt and pepper.
5
Place the cucumbers in a bowl and toss with the lemon juice, salt and mint.
6
Place the salad greens in a large bowl and toss with the basil.
7
Whisk together the yogurt, milk, olive oil, garlic, salt and pepper to taste.
8
Stir in the scallions and place in a small bowl.
9
Pass the dishes separately, letting guests build their own salads.

1235

kcal

Calories

Fat

270

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 1/4 pounds sugar snap peas, strung, 2 1/2 teaspoons olive oil, 1 teaspoon kosher salt, Freshly ground pepper to taste, and more.

Yes, Basil, Snap Pea And Rice Salad With Creamy Yogurt Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Basil, Snap Pea And Rice Salad With Creamy Yogurt Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions