Publisher Photo
Publisher Photo
From Freeburg, Missouri, Cathy Sestak shares this mixture of leftover rice and crisp vegetables in a cool, creamy ranch-flavored dressing. "I always receive lots of compliments when I bring this salad to parties and get-togethers," Cathy reports.
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. + chilling

Ingredients

  • 1-1/2 cups cooked rice
  • 1 cup broccoli florets
  • 1 cup cauliflowerets
  • 3 green onions, thinly sliced
  • 1/2 cup mayonnaise
  • 2 tablespoons ranch salad dressing mix
  • 2 tablespoons milk
  • 1 tablespoon vinegar
  • 2 teaspoons sugar

Directions

In a bowl, combine rice, broccoli, cauliflower and onions. In a small bowl, combine the remaining ingredients; mix well. Stir in rice mixture. Cover and refrigerate for 1 hour or until serving. Yield: 6 servings.
Originally published as Vegetable Rice Salad in Quick Cooking January/February 1999, p49

Nutritional Facts

1/2 cup: 96 calories, 0 fat (0 saturated fat), 0 cholesterol, 341mg sodium, 21g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

  • 1-1/2 cups cooked rice
  • 1 cup broccoli florets
  • 1 cup cauliflowerets
  • 3 green onions, thinly sliced
  • 1/2 cup mayonnaise
  • 2 tablespoons ranch salad dressing mix
  • 2 tablespoons milk
  • 1 tablespoon vinegar
  • 2 teaspoons sugar
  1. In a bowl, combine rice, broccoli, cauliflower and onions. In a small bowl, combine the remaining ingredients; mix well. Stir in rice mixture. Cover and refrigerate for 1 hour or until serving. Yield: 6 servings.
Originally published as Vegetable Rice Salad in Quick Cooking January/February 1999, p49

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