Veggie Rice Salad Recipe

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This recipe is a crunchy, tangy salad. It's a great use for leftover rice and quick to prepare.—Judi Brinegar, Liberty, North Carolina
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings


  • 1 cup cooked rice
  • 1/3 cup shredded carrot
  • 1/4 cup diced celery
  • 1/4 cup diced green pepper
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 green onion, thinly sliced
  • 2 tablespoons vegetable oil
  • 2 tablespoons cider or red wine vinegar
  • 1/2 teaspoon sugar
  • Salt and pepper to taste

Nutritional Facts

1/2 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. In a bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine oil, vinegar, sugar, salt and pepper; shake well. Pour over salad and toss. Chill until serving. Yield: 2 servings.
Originally published as Veggie Rice Salad in Taste of Home June/July 1999, p10

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