Cold Bac'n Rice Salad

READY IN: 4hrs 20mins
Recipe by Mrs Marcy D

My mom often made this delicious (and easy!) cold rice salad for picnics when I was a kid back in the 80's. It was always one of my favorites! I've doctored it up over the years, and here is my version. I use brown rice and Lite Italian dressing (or a homemade vinaigrette) to make it more figure-friendly, but its still as tasty. Try adding additional vegetables or various fruits and nuts - depending on your favorite flavors and combinations. Cook time is fridge time. And this recipe is written for four, but it can be easily tweaked to make for a party or even as a quick side dish for dinner for two. My family loves it! (Even my 2-year old). I hope you all do, too.

Top Review by getoutofmygalley

I chose this recipe for My-3-Chefs 2008. It was a nice, light summer side dish...reminded me a bit of pasta salad, only with rice! Next time I think I'll add a bit less dressing, or use a light italian as Marcy does...it was a bit salty for some people's taste, but it was still lovely. Thanks!

Ingredients Nutrition

Directions

  1. Cook rice according to package directions, substituting broth for water.
  2. Once rice is finished - while still warm, mix with green onions (to wilt them a little), a squeeze of lemon juice, and dressing.
  3. After cooled, add in the rest of the veggies & sprinkle with bacon bits (and nuts, if using). Toss well.
  4. Let set in the fridge for a few hours before serving so the flavors can meld together. Best if settled overnight. The longer the salad rests, the better it is!
  5. Serve on top of a bed of lettuce & garnish with fresh parsley and ground pepper.
  6. *(Salt can be added, although I've found that the bacon bits and Italian dressing are enough for us!).
  7. *Red peppers, sliced mushrooms, cucumbers, grape tomatoes, frozen thawed peas or the sugar snap variety, raisins, mandarin oranges, and toasted pecans or almonds would make great additions to this salad. I prefer the original, but add whatever you like!

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