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August 8, 2011
Cool Rice Salad
Salads & Dressings
Prep time:
15 minutesCooking time:
20 minutes“This colorful and wholesome salad is ideal for a picnic or summer buffet-just double the recipe. To save money, omit the wild rice and just use 2 cups long-grain rice instead.”
Ingredients
Serves 4
- 1 (6 1/4-ounce) package long-grain and wild rice blend
- 2 stalks celery
- 1/2 small green bell pepper
- 1 small cucumber
- 2 green onions
- 1 small tomato
- 1/2 cup chopped green olives
- 1/2 cup fresh parsley leaves
- 1 cup corn
- 1 cup Italian vinaigrette salad dressing
Directions
1
Prepare rice according to package directions. Fluff with a fork. Spoon into a large serving bowl; let cool.
2
Meanwhile, chop celery, bell pepper, cucumber, green onions, tomato and olives; add to bowl. Mince parsley; add to bowl.
3
Add corn to bowl; mix well.
4
Pour salad dressing over rice mixture; stir gently. Cover; chill salad until serving time.
Variations(0)
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Cookin' xpress!
Cookin' xpress!
To quickly cool the rice, place the bowl of cooked rice in the freezer to chill briefly. Meanwhile, chop the vegetables in step 2.
Great Pairings
Crunchy-Coated Fried Chicken
Pecans are a delicious but pricey ingredient. You can substitute less expensive unsalted dry-roasted peanuts and achieve a great flavor at a fraction of the cost. Grind or finely chop the nuts before using.
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