Vegetable Rice Salad
"From Freeburg, Missouri, Cathy Sestak shares this mixture of leftover rice and crisp vegetables in a cool, creamy ranch-flavored dressing. 'I always receive lots of compliments when I bring this salad to parties and get-togethers,' Cathy reports."
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Ingredients5 m servings
Original recipe yields 6 servings
- In a bowl, combine rice, broccoli, cauliflower and onions. In a small bowl, combine the remaining ingredients; mix well. Stir in rice mixture. Cover and refrigerate for 1 hour or until serving.
- Nutritional Analysis: One 1/2-cup serving (prepared with fat-free mayonnaise and fat-free milk) equals 96 calories, trace fat (0 saturated fat), trace cholesterol, 341 mg sodium, 21 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.
ReviewsRead all reviews 2
I needed a cold salad to go with our bbq chicken. I had some asst fresh veggies on hand but no pasta. Found this recipe and thought it would work with what I had so I gave it a try. I usd rice,...