25 March 2010

Festive Rice and Vegetable Salad

Adding a little variety to the plain lettuce and tomato salad only takes some inventiveness and a few more items commonly found in the kitchen pantry. Try this simple and colorful salad:

3/4 C long grain rice, uncooked
1 (10 oz.) pkg. frozen peas, thawed
1 sweet red pepper, chopped
3/4 C green onions, chopped
1/2 C dried cranberries
1/2 C canola oil
1/3 C white wine vinegar
3 T of sugar
1/2 t dill weed
1/4 t salt
1/4 t ground mustard
1/8 t pepper


Cook the rice according to the package directions, cool and place in a large serving bowl.
Add the peas, red pepper, onions and cranberries to the rice and toss to combine.
Pour the canola oil and vinegar into a small mixing bowl.
Add the sugar, dill weed, salt, mustard and pepper.
Whisk until completely combined and the sugar completely dissolves.
Pour the dressing over the salad and toss until the salad ingredients are completely coated.
Cover the salad and refrigerate at least 30 minutes before serving.

Makes 12 servings

This festive rice salad brings color and taste to your Memorial Day feast. To add a little more color use 1/2 of the red pepper and 1/2 of a yellow pepper. Finely shredded carrots may be added as well.

I hope you will enjoy this salad recipe. Even with salads it is possible to have variety each day of the year. Simple salad recipes are off course healthy and quick to put together, so eating your veggies doesn't have to be boring. To start you off, try these 365 Salad Recipes!

To Your Enjoyable and Guilt-free Food Experiences



It is an amazing recipie..I tried this.Good nice stuff for a stomach needing instant energy food.

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