Summer Rice Salad / L'Insalata dell' Estate

Serves 4


  • 3 cups torn Bibb or red leaf lettuce
  • 1 cup fresh peas
  • 1/2 cup diced radishes
  • 1 cup chopped cherry tomatoes
  • 1/2 cup diced Asiago cheese
  • 2 tablespoons fresh tarragon
  • Salt to taste
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon white balsamic vinegar
  • Juice and zest of one lemon
  • 2 hard-boiled eggs, chopped


  1. Mix the first 6 ingredients in a large bowl.
  2. In a small bowl, whisk the oil, vinegar, juice and zest together and pour over the salad.
  3. Sprinkle the chopped eggs over the top.
  4. Note: Add a cup of cooked brown rice for a more robust luncheon entrée.

This recipe was featured on Season 29 - Episode 2923.

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