Country Rice Salad Recipe

5 2
Country Rice Salad Recipe
Country Rice Salad Recipe photo by Taste of Home
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Country Rice Salad Recipe

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5 2
Publisher Photo
This is a delicious way to prepare rice and is a nice change from potato salad. It goes especially well with barbecue, or with grilled hamburgers at a cookout.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • DRESSING:
  • 1/2 cup mayonnaise
  • 1/4 cups prepared mustard
  • 2 tablespoons sugar
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • SALAD:
  • 3 cups cold cooked rice
  • 1/4 cup sweet pickle relish
  • 1 jar (2 ounces) chopped pimientos, drained
  • 1/3 cup finely chopped green onions (including tops)
  • 1/4 cup finely chopped green pepper
  • 1/4 cup finely chopped celery
  • 3 hard-boiled large eggs, diced
  • 1 to 2 tablespoons milk, optional
  • Fresh parsley
  • Cherry tomatoes

Directions

In a small bowl combine all dressing ingredients; stir in milk if desired. Set aside.
In a large salad bowl, combine all salad ingredients. Pour dressing over rice mixture; gently toss to coat. Add milk if desired. Chill several hours before serving. Garnish with parsley and cherry tomatoes. Serve with a slotted spoon. Yield: 10 servings.
Originally published as Country Rice Salad in Country April/May 1991, p49

Nutritional Facts

3/4 cup: 144 calories, 5g fat (0 saturated fat), 85mg cholesterol, 280mg sodium, 20g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 vegetable.

  • DRESSING:
  • 1/2 cup mayonnaise
  • 1/4 cups prepared mustard
  • 2 tablespoons sugar
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • SALAD:
  • 3 cups cold cooked rice
  • 1/4 cup sweet pickle relish
  • 1 jar (2 ounces) chopped pimientos, drained
  • 1/3 cup finely chopped green onions (including tops)
  • 1/4 cup finely chopped green pepper
  • 1/4 cup finely chopped celery
  • 3 hard-boiled large eggs, diced
  • 1 to 2 tablespoons milk, optional
  • Fresh parsley
  • Cherry tomatoes
  1. In a small bowl combine all dressing ingredients; stir in milk if desired. Set aside.
  2. In a large salad bowl, combine all salad ingredients. Pour dressing over rice mixture; gently toss to coat. Add milk if desired. Chill several hours before serving. Garnish with parsley and cherry tomatoes. Serve with a slotted spoon. Yield: 10 servings.
Originally published as Country Rice Salad in Country April/May 1991, p49

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