Publisher Photo
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 cup cooked rice
  • 1/3 cup shredded carrot
  • 1/4 cup diced celery
  • 1/4 cup diced green pepper
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 green onion, thinly sliced
  • 2 tablespoons vegetable oil
  • 2 tablespoons cider or red wine vinegar
  • 1/2 teaspoon sugar
  • Salt and pepper to taste

Directions

In a bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine oil, vinegar, sugar, salt and pepper; shake well. Pour over salad and toss. Chill until serving. Yield: 2 servings.
Originally published as Veggie Rice Salad in Taste of Home June/July 1999, p10

  • 1 cup cooked rice
  • 1/3 cup shredded carrot
  • 1/4 cup diced celery
  • 1/4 cup diced green pepper
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 green onion, thinly sliced
  • 2 tablespoons vegetable oil
  • 2 tablespoons cider or red wine vinegar
  • 1/2 teaspoon sugar
  • Salt and pepper to taste
  1. In a bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine oil, vinegar, sugar, salt and pepper; shake well. Pour over salad and toss. Chill until serving. Yield: 2 servings.
Originally published as Veggie Rice Salad in Taste of Home June/July 1999, p10

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