Rice Salad

Rice Salad created by daisygrl64

This is always a hit at potlucks.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Cook 1 cup of rice in slightly salted water.
  • Cool.
  • Add the vegetables.
  • Mix together and add the dressing ingredients.
  • Mix and refrigerate for at least 1 hour.
  • Just before serving, add almonds.
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RECIPE MADE WITH LOVE BY

@Mirj2338
Contributor
@Mirj2338
Contributor
"This is always a hit at potlucks."

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  1. 4sweeper
    I added just a touch of sesame oil. Delicious. Thank-you!
  2. Chef Pollo
    This was a good recipe! I 1/2'd the rice mixture and kept dressing at full amount. Next time, I think, I'll reduce the oil amount. It felt just a bit oily to us, but I will definitely use the recipe again! Thanks for sharing!
  3. evewitch
    We found this to be a bit bland. I doubled this and used a mixture of brown rice and white rice (cooked separately) and a 15 oz can of peas and a 15 oz can of corn. (I did not measure the peas and corn). Ultimately the kids ate small second helpings with some leftover Recipe #33113 mixed in. I guess the rice/veggie combo was a winner, anyway. I did forget to add the almonds when I served this.
  4. Marysdottir
    Very good!! I left out the almonds since I had none and like some others used red sweet peppers instead of celery. Used balsamic vinegar. I used frozen peas and added cilantro. We all liked this.
  5. Marysdottir
    Very good!! I left out the almonds since I had none and like some others used red sweet peppers instead of celery. Used balsamic vinegar. I used frozen peas and added cilantro. We all liked this.
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