Taste of Home
Egg Rice Salad
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 2 servings.
THE FIRST TIME I tried this salad, I knew it was a keeper. Using rice as the basic ingredient is a refreshing change.
I serve it as a luncheon salad or a side dish for a main meal. Garnished with olives and tomato wedges, it makes a colorful addition to the table.
-Flois Price, Morgan, Texas
Ingredients
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1/2 cup cooked long grain rice
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1 hard-boiled large egg, chopped
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1/4 cup chopped celery
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1 green onion, chopped
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2 to 3 tablespoons mayonnaise
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1 tablespoon sweet pickle relish
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Salt and pepper to taste
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Lettuce leaves
Directions
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1.
In a large bowl, combine the rice, egg, celery and onion. In a small bowl, combine the mayonnaise, pickle relish, salt and pepper. Add to rice mixture and toss to coat.
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2.
Transfer to two custard cups or a 1/2-cup mold. Cover and refrigerate until chilled. Just before serving, unmold onto lettuce-lined plates.
Nutrition Facts
1 each: 205 calories, 14g fat (2g saturated fat), 111mg cholesterol, 183mg sodium, 15g carbohydrate (3g sugars, 1g fiber), 4g protein.
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