Vegetable Rice Salad Recipe

Publisher Photo
From Freeburg, Missouri, Cathy Sestak shares this mixture of leftover rice and crisp vegetables in a cool, creamy ranch-flavored dressing. "I always receive lots of compliments when I bring this salad to parties and get-togethers," Cathy reports.
TOTAL TIME: Prep: 5 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 5 min. + chilling
MAKES: 6 servings

Ingredients

  • 1-1/2 cups cooked rice
  • 1 cup broccoli florets
  • 1 cup cauliflowerets
  • 3 green onions, thinly sliced
  • 1/2 cup mayonnaise
  • 2 tablespoons ranch salad dressing mix
  • 2 tablespoons 2% milk
  • 1 tablespoon vinegar
  • 2 teaspoons sugar

Nutritional Facts

One 1/2-cup serving (prepared with fat-free mayonnaise and fat-free milk) equals 96 calories, trace fat (0 saturated fat), trace cholesterol, 341 mg sodium, 21 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

Directions

  1. In a large bowl, combine the rice, broccoli, cauliflower and onions. In a small bowl, combine the remaining ingredients. Stir in rice mixture. Cover and refrigerate for 1 hour or until serving. Yield: 6 servings.
Originally published as Vegetable Rice Salad in Quick Cooking January/February 1999, p49

Nutritional Facts

One 1/2-cup serving (prepared with fat-free mayonnaise and fat-free milk) equals 96 calories, trace fat (0 saturated fat), trace cholesterol, 341 mg sodium, 21 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

Reviews for Vegetable Rice Salad

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT