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Vegetable Rice Salad

 Vegetable Rice Salad
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.
6 ServingsPrep: 5 min. + chilling


  • 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.
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.