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.
Recommended: 40 Super Satisfying Dinners for Lent
- 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
- 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
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