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Festive Rice Salad

I once had a similar salad at a friend's house and I was determined to re-create it at home. After several tries, I came up with this sweet-tart concoction. It's easy to prepare and colorful, too. —Terri Simpson, Palm Harbor, Florida
  • Total Time
    Prep: 30 min. + cooling
  • Makes
    8 servings

Ingredients

  • 3/4 cup uncooked long grain rice
  • 1 package (10 ounces) frozen peas, thawed
  • 1 small sweet red pepper, chopped
  • 3/4 cup chopped green onions
  • 1/2 cup dried cranberries
  • DRESSING:
  • 1/2 cup canola oil
  • 1/3 cup white vinegar
  • 3 tablespoons sugar
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon pepper

Directions

  • Cook rice according to package directions; cool. In a large bowl, combine the rice, peas, red pepper, onions and cranberries. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat. Refrigerate until serving.
Nutrition Facts
3/4 cup: 198 calories, 14g fat (1g saturated fat), 0 cholesterol, 115mg sodium, 17g carbohydrate (12g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1 vegetable.

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