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Rice 'n' Egg Salad Recipe

Photo by: Taste of Home

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"This savory salad is a mainstay for my mother-in-law and me," says Christina Moran of Collierville, Tennessee.

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2 Servings
Prep/Total Time: 30 min.

Ingredients

3/4 cup cooked long grain rice
1/3 cup chopped celery
1 hard-cooked egg, chopped
1/4 cup sliced ripe olives
2 tablespoons chopped onion
1 tablespoon dill pickle relish
1 tablespoon diced pimientos
2 tablespoons mayonnaise
2 to 4 teaspoons canola oil
2 teaspoons cider vinegar
1 to 2 teaspoons prepared mustard
1/2 teaspoon salt, optional
Dash pepper

Directions

In a bowl, combine the first seven ingredients. In a small bowl, combine the mayonnaise, oil, vinegar, mustard, salt if desired and pepper; pour over rice mixture and toss to coat. Cover and refrigerate for at least 20 minutes before serving. Yield: 2 servings.

Nutritional Analysis: 3/4 cup (prepared with fat-free mayonnaise and 2 teaspoons canola oil) equals 192 calories, 10 g fat (2 g saturated fat), 109 mg cholesterol, 433 mg sodium, 21 g carbohydrate, 2 g fiber, 5 g protein.

Rice 'n' Egg Salad published in Cooking for 2 Spring 2005, p43

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