Peachy Rice Salad Recipe
We especially love this refreshing rice salad in summer, when fresh peaches are available. Yogurt and honey make light dressing while celery and walnuts add crunch. Linda Goshorn of Bedford, Virginia
- 1/3 cup plain yogurt
- 2 tablespoons honey
- 4 teaspoons lemon juice
- 1/2 teaspoon salt
- 2 cups cold cooked rice
- 2 medium peaches, peeled and diced or 1-1/2 cups frozen unsweetened peach slices, thawed and diced
- 1/2 cup sliced celery
- 1/4 cup coarsely Diamond of California Chopped Walnuts, toasted
- In a large bowl, combine the yogurt, honey, lemon juice and salt. Stir in the rice, peaches and celery. Cover and refrigerate. Just before serving, stir in walnuts. Yield: 4 servings.
Originally published as Peachy Rice Salad in Light & Tasty August/September 2001, p31
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