Yield: 6 Servings | Serving Size: 1 cup

An image of rice salad in a brown bowl on top of a white linen and next to two sticks of celery.

This recipe and photo are used with the permission of Colorado State University Extension's Eating Smart Being Active program.

Cost/Serving: $0.35

Ingredients:

2 Tablespoons mayonnaise

2 Tablespoons French dressing 

1/2 teaspoon salt

2 cups cooked brown rice, chilled*

1/2 cup frozen green peas, thawed

1/2 cup diced celery

1/2 cup gren pepper, diced

1/4 cup raisins

 

Directions:

  1. Wash all fresh vegetables.
  2. Collect, dice, and measure all ingredients before starting to prepare the recipe.
  3. Mix mayonnaise, French dressing, and salt in a large bowl. Add chilled rice, peas, celery, green pepper, and raisins. Mix well.
  4. Cover and refrigerate for one hour. Serve cold.
  5. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

 

Be Creative! Add any washed fresh, frozen (thaw first), or canned vegetables to the salad.

*Cook rice according to package directions. The package will indicate how much uncooked rice is needed to make 2 cups of cooked rice.

 

Nutrition Facts: Servings: 4, Serving size: 1/2 cup
Amount per serving: Calories: 250, Total Fat 10g, Saturated Fat 1g, Trans Fat 0g, Cholesterol < 5mg, Sodium 440mg, Total Carbohydrates 28g, Dietary Fiber 3g, Total Sugar 13g (Incl. 0g Added Sugars), Protein 4g

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