Confetti Rice Salad

Name: Confetti Rice Salad
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 1 1/2 cups arborio rice, cooked; 1/2 English cucumber, peeled & cut into 1/4-inch cubes; 1 cup carrot sticks; 1 cup frozen tiny peas; 2 tablespoons yellow bell peppers, cut into 1/4-inch pieces; 4 ounces pimiento, drained; 1/2 cup prepared Italian dressing; 2 tablespoons rice wine vinegar; 1 teaspoon sugar; 1/2 teaspoon salt; 1 leaf lettuce, washed & drained; carrot curls (optional)

Be the first to review this recipe

Recipe by Jacquelyn Horne

Festive side for any entree for any occassion. Easy to prepare; may be made up to two days ahead.

READY IN: 1hr 15mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₂

cups arborio rice, cooked
¹⁄₂

English cucumber, peeled & cut into 1/4-inch cubes
1

cup carrot sticks
1

cup frozen tiny peas
2

tablespoons yellow bell peppers, cut into 1/4-inch pieces
4

ounces pimiento, drained
¹⁄₂

cup prepared Italian dressing
2

tablespoons rice wine vinegar
1

teaspoon sugar
¹⁄₂

teaspoon salt
1

leaf lettuce, washed & drained
carrot curls (optional)

DIRECTIONS

Combine all ingredients except the lettuce. Allow to chill for at least 2 hours or longer.
To serve, fluff salad with salad tongs, and spoon onto salad plates lined with lettuce leaves. Garnish with carrot curls, if desired.

Submit a Recipe Correction