Fruit and Rice Salad Recipe

3.5 3
Fruit and Rice Salad Recipe
Fruit and Rice Salad Recipe photo by Taste of Home
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Fruit and Rice Salad Recipe

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3.5 3
Publisher Photo
This cool refreshing salad is perfect to serve on hot summer days. Rice blends with peaches, grapes, celery, raisins, pecans and a dressing that's just lightly sweet. It's a pretty dish to take to any table. —Gitta Hoffman Mesa, Arizona
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 1 package (3 ounces) cream cheese, softened
  • 1/2 cup plain yogurt
  • 1/4 cup honey
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon peel
  • 2 cups cooked long grain rice, cooled
  • 3 fresh peaches or nectarines, pitted and chopped or 1-1/2 cups frozen sliced peaches, thawed and chopped
  • 1 cup halved green grapes
  • 1/2 cup sliced celery
  • 1/2 cup raisins
  • 1/2 cup chopped pecans

Directions

In a mixing bowl, combine the first five ingredients; beat until smooth. Add the rice, peaches, grapes, celery and raisins; stir well. Cover and refrigerate for at least 6 hours. Just before serving, stir in the pecans. Yield: 6 servings.
Originally published as Fruity Rice Salad in Taste of Home June/July 2001, p39

Nutritional Facts

1 cup: 321 calories, 13g fat (4g saturated fat), 18mg cholesterol, 63mg sodium, 50g carbohydrate (30g sugars, 3g fiber), 5g protein.

  • 1 package (3 ounces) cream cheese, softened
  • 1/2 cup plain yogurt
  • 1/4 cup honey
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon peel
  • 2 cups cooked long grain rice, cooled
  • 3 fresh peaches or nectarines, pitted and chopped or 1-1/2 cups frozen sliced peaches, thawed and chopped
  • 1 cup halved green grapes
  • 1/2 cup sliced celery
  • 1/2 cup raisins
  • 1/2 cup chopped pecans
  1. In a mixing bowl, combine the first five ingredients; beat until smooth. Add the rice, peaches, grapes, celery and raisins; stir well. Cover and refrigerate for at least 6 hours. Just before serving, stir in the pecans. Yield: 6 servings.
Originally published as Fruity Rice Salad in Taste of Home June/July 2001, p39

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