Festive Rice Salad
Taste of Home
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I once had a similar salad at a friend's house and I was determined to re-create it at home. After several tries, I came up with this sweet-tart concoction. It's easy to prepare and colorful, too. —Terri Simpson, Palm Harbor, Florida
SERVINGS: 12
CATEGORY: Lower Fat
METHOD:
TIME: Prep: 30 min. + cooling
Ingredients:
- 3/4 cup uncooked long grain rice
- 1 package (10 ounces) frozen peas, thawed
- 1 small sweet red pepper, chopped
- 3/4 cup chopped green onions
- 1/2 cup dried cranberries
- DRESSING:
- 1/2 cup canola oil
- 1/3 cup white vinegar
- 3 tablespoons sugar
- 1/2 teaspoon dill weed
- 1/4 teaspoon salt
- 1/4 teaspoon ground mustard
- 1/8 teaspoon pepper
Directions:
Cook rice according to package directions; cool. In a large bowl, combine the rice, peas, red pepper, onions and cranberries. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat. Refrigerate until serving. Yield: 12 servings.