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Pecan Rice & Feta Salad

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  Wild pecan long-grain rice 7 Ounce (1 Package)
  Feta cheese 4 Ounce, crumbled
  Chopped sweet red pepper/Chopped sweet green pepper 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Pine nuts 1⁄3 Cup (5.33 tbs), toasted
  Diced pimiento 2 Ounce, drained (1 Jar)
  Olive oil/Salad oil 1⁄4 Cup (4 tbs)
  White wine vinegar/Tarragon vinegar 2 Tablespoon
  Black pepper 1⁄8 Teaspoon

1 Cook rice according to package directions, using 1 teaspoon salt, cool slightly. In a large mixing bowl stir together cheese, sweet pepper, onion, nuts, and pimiento; add cooled rice.
2 For dressing, stir together oil, vinegar, and black pepper; add to rice mixture. Toss gently to coat. Cover; refrigerate until chilled or for up to 24 hours.

Recipe Summary

Difficulty Level: 
Side Dish
Rice, Nut

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1793 Calories from Fat 952

% Daily Value*

Total Fat 109 g168.4%

Saturated Fat 26.7 g133.4%

Trans Fat 0 g

Cholesterol 100.9 mg33.6%

Sodium 1410.1 mg58.8%

Total Carbohydrates 167 g55.6%

Dietary Fiber 11.2 g44.7%

Sugars 17.2 g

Protein 38 g76.8%

Vitamin A 103.2% Vitamin C 328.1%

Calcium 60% Iron 52.3%

*Based on a 2000 Calorie diet

Pecan Rice & Feta Salad Recipe