Festive Rice Salad
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, Florida8 ServingsPrep: 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: 8 servings.
Nutrition Facts: 1/2 cup equals 172 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 77 mg sodium, 21 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable.