Publisher Photo
Publisher Photo
This recipe makes a nice change from potato salad, and it goes well with any main meal.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • DRESSING:
  • 1/2 cup light mayonnaise
  • 1/4 cups prepared mustard
  • 2 tablespoons sugar
  • 1 teaspoon vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 to 2 tablespoons skim milk, if necessary
  • SALAD:
  • 3 cups cooked rice, chilled
  • 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

Directions

Combine all dressing ingredients except the milk or cream. Set aside. In a large salad bowl, combine all salad ingredients. Pour dressing over rice mixture; stir gently. Add milk if mixture is dry. Chill several hours before serving. Yield: 10 servings.
Originally published as Country Rice Salad in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p31

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 light mayonnaise
  • 1/4 cups prepared mustard
  • 2 tablespoons sugar
  • 1 teaspoon vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 to 2 tablespoons skim milk, if necessary
  • SALAD:
  • 3 cups cooked rice, chilled
  • 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. Combine all dressing ingredients except the milk or cream. Set aside. In a large salad bowl, combine all salad ingredients. Pour dressing over rice mixture; stir gently. Add milk if mixture is dry. Chill several hours before serving. Yield: 10 servings.
Originally published as Country Rice Salad in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p31

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