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Meaty Garden Salad

 Meaty Garden Salad
My sister-in-law originally made this hearty, filling salad. Over the years, I've modified it slightly, but it's still a favorite of the men in the family - Jo Jaquith, Marietta, Georgia
12 ServingsPrep: 10 min. CooK: 25 min. + chilling


  • 1 pound ground beef
  • 1 garlic clove, minced
  • 1 cup water
  • 1 beef bouillon cube
  • 1 cup Minute® White Rice
  • 3 medium unpeeled cucumbers, cubed
  • 4 plum tomatoes, cubed
  • 2 celery ribs, sliced
  • 1/2 cup sliced green onions
  • 1/2 cup diced green pepper
  • Salt and pepper to taste
  • Salad dressing of your choice


  • In a skillet, cook beef and garlic over medium heat until meat is no
  • longer pink; drain and set aside. In a saucepan, bring water and
  • bouillon to a boil. Stir in rice; remove from the heat. Cover and
  • let stand for 5 minutes or until tender. Combine the rice and beef
  • in a large bowl. Cover and refrigerate for 2 hours or until chilled.
  • Add cucumbers, tomatoes, celery, onions, green pepper, salt and
  • pepper; mix well. Serve with salad dressing. Yield: 12 servings.
For even more fresh flavor, forgo the salad dressing and just squeeze lemon wedges over the top of Meaty Garden Salad.

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Meaty Garden Salad (continued)

Nutritional Facts: 1 serving (1 each) equals 110 calories, 4 g fat (2 g saturated fat), 19 mg cholesterol, 106 mg sodium, 11 g carbohydrate, 1 g fiber, 8 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.