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This recipe is so quick and tasty, you will want to make it for any get-together. It is best served chilled.—Taste of Home Test Kitchen, Greendale, Wisconsin
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 267 calories, 16 g fat (3 g saturated fat), 7 mg cholesterol, 138 mg sodium, 28 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Garden Herb Rice Salad in Birds & Blooms June/July 1995, p55
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Reviewed on Jul. 30, 2011 by cwbuff
The taste of the basil and mint really comes out in this salad, which is a nice change from pasta or potato salads. The other veggies lend color and crunch, although I left out the black olives - I don't consider black a very appetizing color.
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