Vegetable Rice Salad with Garlic Herb Dressing

I am always trying new salads.  What inspired this salad was my trip to the grocery and finding gourney cheese with garlic and herbs  (Boursin)  on sale.  I took that as a challenge to come up with a salad that would incorporate this cheese.  Since it is a creamy cheese, I thought about a salad dressing.  I also had asparagus, zucchini and Peppedew peppers in my refrigerator.  I think the term ‘necessity is the mother of invention’  applies to this recipe.  The results were outstanding – a new rice salad to add to my salad list. 

 vegetable rice salad 3


Vegetable Rice Salad with Garlic Herb Dressing
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  1. 3 cups cooked rice, cooled
  2. Asparagus, cut and blanched
  3. 1 medium zucchini, chopped
  4. 5 Peppedew peppers, diced
  5. 1/4 cup toasted almonds
  6. Salt and pepper, to taste
  7. Dressing
  8. 1 5.2 ounce gourney cheese with garlic and herbs (Boursin)
  9. 2 tablespoons mascarpone cheese
  10. Juice of one lemon
  11. 1/4 cup milk
  12. 1/2 cup olive oil
  1. Combine cooked rice, asparagus, zucchini, and Peppedew peppers in a large bowl. Combine dressing ingredients, pour over rice mixture. Add salt and pepper, to taste. Stir well to combine. Refrigerate. Top with toasted almonds prior to serving.
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