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Quick Rice Salad Recipe

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


  • 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-cooked 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.

Nutritional Facts

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

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