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Country Rice Salad

This is a delicious way to prepare rice and is a nice change from potato salad. It goes especially well with barbecue, or with grilled hamburgers at a cookout.
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    10 servings

Ingredients

  • DRESSING:
  • 1/2 cup mayonnaise
  • 1/4 cups prepared mustard
  • 2 tablespoons sugar
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • SALAD:
  • 3 cups cold cooked rice
  • 1/4 cup sweet pickle relish
  • 1 jar (2 ounces) chopped pimientos, drained
  • 1/3 cup finely chopped green onions (including tops)
  • 1/4 cup finely chopped green pepper
  • 1/4 cup finely chopped celery
  • 3 hard-boiled large eggs, diced
  • 1 to 2 tablespoons milk, optional
  • Fresh parsley
  • Cherry tomatoes

Directions

  • In a small bowl combine all dressing ingredients; stir in milk if desired. Set aside.
  • In a large salad bowl, combine all salad ingredients. Pour dressing over rice mixture; gently toss to coat. Add milk if desired. Chill several hours before serving. Garnish with parsley and cherry tomatoes. Serve with a slotted spoon.
Nutrition Facts
3/4 cup: 144 calories, 5g fat (0 saturated fat), 85mg cholesterol, 280mg sodium, 20g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 vegetable.

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