Vegetable Rice Salad
From Freeburg, Missouri, Cathy Sestak shares this mixture of leftover rice and crisp vegetables in a cool, creamy ranch-flavored dressing. "I always receive lots of compliments when I bring this salad to parties and get-togethers," Cathy reports.
SERVINGS
|
6
|
CATEGORY
|
Low Fat
|
METHOD
|
Chill
|
PREP |
5 min. |
TOTAL
|
5 min.
|
INGREDIENTS
- 1-1/2 cups cooked rice
- 1 cup broccoli florets
- 1 cup cauliflowerets
- 3 green onions, thinly sliced
- 1/2 cup mayonnaise
- 2 tablespoons ranch salad dressing mix
- 2 tablespoons milk
- 1 tablespoon vinegar
- 2 teaspoons sugar
DIRECTIONS
In a bowl, combine rice, broccoli, cauliflower and onions. In a small bowl, combine the remaining ingredients; mix well. Stir in rice mixture. Cover and refrigerate for 1 hour or until serving. Yield: 6 servings.