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Colored glaze
Salad Tricolor
Salad of colorful rice, bell peppers and tangerines.
How to cook Salad Tricolor
Step 1
Boil rice, cool. Pepper cut into small cubes, leeks - rings, tangerines, if desired, clear of partitions.
Step 2
Rice divided into 3 parts. Mix curry in one part, paprika in the second. The third will remain white.
Step 3
In a transparent salad bowl, put a layer of rice with curry, part of the pepper.
Step 4
Put tangerines (leave a little for decoration), white rice, pepper (leave a little pepper for decoration), rice with paprika.
Step 5
Drizzle thinly with mayonnaise (I used a thin pastry nozzle) and garnish with leeks, peppers and tangerines. Enjoy your meal!
Salad Tricolor - FAQ About Ingredients, Baking Time and Storage
Absolutely! Feel free to swap the tangerines for mandarin oranges or clementines. Red bell peppers work well if you don't have orange. For a different flavor profile, try substituting quinoa for rice. You could also experiment with different herbs or spices besides curry and paprika.
This salad is best enjoyed fresh! However, it can be stored in an airtight container in the refrigerator for up to 2 days. Keep in mind that the mayonnaise might make it a bit soggy over time.
Yes, this salad is vegetarian-friendly as is! To make it vegan, simply replace the mayonnaise with a vegan alternative.
Rinse the rice thoroughly before cooking to remove excess starch. This helps prevent it from becoming sticky. Also, allow the rice to cool completely before assembling the salad to prevent the other ingredients from wilting.
This salad makes a great light lunch or side dish. It pairs well with grilled chicken, fish, or tofu. You can also serve it as part of a buffet or potluck spread.
Yes, you can prepare the rice and chop the vegetables in advance. Store them separately in the refrigerator. Assemble the salad just before serving to prevent it from becoming soggy.
Simply adjust the amount of each ingredient proportionally to suit the number of servings you need. This recipe is very flexible!
Freezing this salad is not recommended due to the mayonnaise and the texture of the cooked rice & fresh vegetables may change significantly. It's best to enjoy it fresh.
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