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 Salad with Rice and baked Potatoes Recipe
Salad with rice and baked potatoes with lemon-garlic dressing. A very hearty salad with lemon sourness and garlic seasoning. Minimum ingredients - maximum benefits.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Korean Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Korean Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Cut the potatoes into cubes and place them on a baking sheet covered with baking paper, greased with olive oil. Sprinkle with a mixture of turmeric and pepper, add salt. Bake in the oven at 170 degrees for 35-40 minutes.
    Cut the potatoes into cubes and place them on a baking sheet covered with baking paper, greased with olive oil. Sprinkle with a mixture of turmeric and pepper, add salt. Bake in the oven at 170 degrees for 35-40 minutes.
  2. Boil the rice until tender.
    Boil the rice until tender.
  3. While the rice and baked potatoes are cooking, prepare the salad dressing. Remove the zest from the lemon, squeeze out the juice, add honey and garlic, put everything in a blender and chop. This dressing can be used for many vegetable salads.
    While the rice and baked potatoes are cooking, prepare the salad dressing. Remove the zest from the lemon, squeeze out the juice, add honey and garlic, put everything in a blender and chop. This dressing can be used for many vegetable salads.
  4. Add a few tablespoons of dressing to the cooked and cooled rice and put it in the refrigerator.
    Add a few tablespoons of dressing to the cooked and cooled rice and put it in the refrigerator.
  5. Put all the salad ingredients in a bowl and mix. Serve with herbs.
    Put all the salad ingredients in a bowl and mix. Serve with herbs.
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