Cold Bac'n Rice Salad
- Reviews 1
Ready In: 4 hrs 20 mins
Serves: 4
Ingredients
- 2 cups uncooked rice (brown rice works as well as white in this recipe!)
- 1 (14 1/2ounce) can low sodium chicken broth (or the flavor of your choice)
- 1⁄3 cup imitation bacon bits
- 3 -5 green onions, depending on size of the onions & your taste, sliced into rounds (including the green tops)
- 2 small carrots, sliced into thin coins (or 1 large one)
- 1 stalk celery, chopped fine
- 1⁄3 cup romaine lettuce, cut into small bite-size strips
- 1 cup Italian dressing (may use more or less, according to your taste)
- fresh lemon juice
- fresh parsley
- fresh ground pepper
Directions
- Cook rice according to package directions, substituting broth for water.
- Once rice is finished - while still warm, mix with green onions (to wilt them a little), a squeeze of lemon juice, and dressing.
- After cooled, add in the rest of the veggies & sprinkle with bacon bits (and nuts, if using). Toss well.
- 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!
- Serve on top of a bed of lettuce & garnish with fresh parsley and ground pepper.
- *(Salt can be added, although I've found that the bacon bits and Italian dressing are enough for us!).
- *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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