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Meaty Garden Salad

My sister-in-law originally made this hearty, filling salad. Over the years, I've modified it slightly, but it's still a favorite of the men in the family - Jo Jaquith, Marietta, Georgia
  • Total Time
    Prep: 10 min. CooK: 25 min. + chilling
  • Makes
    12 servings


  • 1 pound ground beef
  • 1 garlic clove, minced
  • 1 cup water
  • 1 beef bouillon cube
  • 1 cup instant rice
  • 3 medium unpeeled cucumbers, cubed
  • 4 plum tomatoes, cubed
  • 2 celery ribs, sliced
  • 1/2 cup sliced green onions
  • 1/2 cup diced green pepper
  • Salt and pepper to taste
  • Salad dressing of your choice


  • In a skillet, cook beef and garlic over medium heat until meat is no longer pink; drain and set aside. In a saucepan, bring water and bouillon to a boil. Stir in rice; remove from the heat. Cover and let stand for 5 minutes or until tender. Combine the rice and beef in a large bowl. Cover and refrigerate for 2 hours or until chilled. Add cucumbers, tomatoes, celery, onions, green pepper, salt and pepper; mix well. Serve with salad dressing.
For even more fresh flavor, forgo the salad dressing and just squeeze lemon wedges over the top of Meaty Garden Salad.

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