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 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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