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Veggie Rice Salad Recipe

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This recipe is a crunchy, tangy salad. It's a great use for leftover rice and quick to prepare.—Judi Brinegar, Liberty, North Carolina

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Veggie Rice Salad Recipe

Prep/Total Time: 15 min.

Yield: 2 Servings

15 15

Ingredients

1 cup cooked rice
1/3 cup shredded carrot
1/4 cup diced celery
1/4 cup diced green pepper
1 jar (2 ounces) diced pimientos, drained
1 green onion, thinly sliced
2 tablespoons vegetable oil
2 tablespoons cider or red wine vinegar
1/2 teaspoon sugar
Salt and pepper to taste

Directions

In a bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine oil, vinegar, sugar, salt and pepper; shake well. Pour over salad and toss. Chill until serving. Yield: 2 servings.

Originally published as Veggie Rice Salad in Taste of Home June/July 1999, p10

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