Sunday, June 12, 2011

{soups-salads-and-salad-dressings} Summer Rice Salad Recipe

 

Summer Rice Salad Recipe



Tangy dressing and flavorful ingredients make for a very tasty side dish that's a refreshing alternative to potato salad. People can't seem to stop eating this unique salad. It's great with hamburgers or chicken at picnics or potluck dinners. -Laura Panfil, Niles, Michigan

This recipe is:

Quick




    4-6 Servings
    Prep: 10 min. + chilling


Ingredients

    2 cups cooked brown rice
    1 cup quartered cherry tomatoes
    1/3 cup chopped red onion
    1 can (2-1/4 ounces) sliced ripe olives, drained
    3 tablespoons cider vinegar
    2 tablespoons canola oil
    2 tablespoons minced fresh parsley
    1/2 teaspoon sugar
    1/2 teaspoon salt
    Leaf lettuce, optional


Directions

    In a large bowl, combine rice, tomatoes, onion and olives. In a small bowl, combine vinegar, oil, parsley, sugar and salt; mix well. Pour over rice mixture and toss to coat. Cover and chill for at least 2 hours. Serve in a lettuce-lined bowl if desired. Yield: 4-6 servings.


Nutrition Facts: 1 serving (3/4 cup) equals 136 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 296 mg sodium, 18 g carbohydrate, 2 g fiber, 2 g protein.





Summer Rice Salad published in Taste of Home June/July 1996, p39








             Beth Layman  :)


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