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THE FIRST TIME I tried this salad, I knew it was a keeper. Using rice as the basic ingredient is a refreshing change. I serve it as a luncheon salad or a side dish for a main meal. Garnished with olives and tomato wedges, it makes a colorful addition to the table. -Flois Price, Morgan, Texas
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 205 calories, 14 g fat (2 g saturated fat), 111 mg cholesterol, 183 mg sodium, 15 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Egg Rice Salad in Reminisce March/April 2000, p49
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Reviewed on Sep. 18, 2011 by sallylue2
I made this last month and lost the recipe. My husband and I really like it. I doubled it, otherwise, made just as stated. I didn't mold it, however. I will try it warm, too. It is a keeper for us!
Reviewed on May. 28, 2011 by keverwann
This was a nice change from bread products with egg salad. We served it hot (in a bowl, unmolded), because I forgot to prep it ahead of time. It was yummy that way too. We used dill pickles as our family does not like sweet. My husband thought it tasted better with some mustard, but I didn't.
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