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.
Servings
2
Cook Time
40minutes
Servings
2
Cook Time
40minutes
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.
  2. 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.
  4. 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.
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