Peas and Rice Salad With Buttermilk Dressing

READY IN: 45mins
Rita~
Recipe by Cathleen Colbert

Prep time does not include cooking the rice.

Top Review by evelyn/athens

This was a nice-tasting salad but there were some problems. First of all, I didn't know if I was supposed to cook the peas or just thaw them and use them raw. I did cook them cause I didn't like the idea of eating thawed, frozen peas - if they had been fresh, I might have left them raw. Secondly, there is no way the recipe will make 8 servings as written, I'd say more like 4, and not very generous ones at that. Finally, I added an entire stalk of celery, 1/2 a stalk seemed a 'poor' amount and I think a sharper-tasting cheese would have been more interesting as the mozzarella was too bland to really contribute to the recipe and was just there for 'chew' factor. The dressing was right on, with just the right amount of sweetness. I will definitely make this again as it is a good base recipe and I think I would add a bit of chopped ham to it and make it a main-course salad next time. Good recipe.

Ingredients Nutrition

Directions

  1. In a food processor, combine dressing ingredients and whiz until blended.
  2. In a saucepan, combine rice with 1 cup water.
  3. Bring to a boil.
  4. Reduce heat and simmer until tender (30-40 minutes).
  5. Cool.
  6. In a bowl, combine vegetables, rice and cheese.
  7. Toss with dressing.
  8. Chill before serving.

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