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Gluten-free artichoke and rice salad with lemon-pepper dressing

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

A gluten-free, grain-filled salad makes a perfect light summer meal

Artichoke hearts add something special to this salad that includes rice and a lemony dressing. Paired up with fresh spinach greens, this salad can serve as a main dish for mealtime.

For your next summer meal, toss together this gluten-free recipe for artichoke and rice salad with lemon-pepper dressing. This is definitely hearty enough for the main course, and it's colorful too.

Artichoke and rice salad with lemon-pepper dressing

I used jarred artichokes for this recipe, which helps to keep your prep simple, along with white rice (use your favorite type). These are combined with added veggies for a filling salad with a nice color and flavor. One of my favorite things about this salad is the simple lemon-pepper dressing that adds brightness to this simple meal.

Note: Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows tries to ensure that these recipes are gluten free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten free.

Artichoke and rice salad with lemon-pepper dressing recipe

Serves 4

Ingredients:

For the dressing

  • 3/4 cup olive oil
  • 1/3 cup lemon juice
  • Zest from 1 lemon
  • 1 teaspoon ground black pepper (or to taste)
  • 1/8 teaspoon cayenne pepper

For the salad

  • 1-1/2 cups cooked white rice, at room temperature
  • 1 (12 ounce) jar artichoke hearts, drained
  • 6 ounces fresh spinach greens
  • 1/3 cup black Italian-style olives, chopped
  • 10 cherry tomatoes, halved

Directions:

For the dressing

  1. To a bowl, add all the ingredients, and whisk until well combined.
  2. Refrigerate until ready to use, and mix well prior to serving.

For the salad

  1. To a serving platter, add the spinach greens, and set them aside.
  2. To a bowl, add the rice, artichoke hearts, olives and tomatoes, and lightly toss them together.
  3. Whisk the dressing, and pour about 1/2 of it to start (you likely won't need the entire amount of dressing) over the rice mixture.
  4. Gently toss to combine, and then spoon over the bed of spinach greens.
  5. Serve on individual plates with extra dressing on the side.

Serve up a hearty and colorful salad that includes artichokes.

More gluten-free recipes

Gluten-free rocky road brownies
Gluten-free spicy lemon pesto pasta with chicken
Gluten-free berry and flaxseed frozen yogurt parfaits with coconut whipped topping

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