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Vegetable Rice Salad

Ingredients
  Uncooked regular rice 1 Cup (16 tbs)
  Parmesan salad dressing mix 1 Ounce (Use 1 Envelope)
  Salad oil 1 Tablespoon
For salad oil
  Cider vinegar 2 Fluid Ounce
  Canned green beans 2 Pound (2 Cans, 1 Pound Each)
  Tomato 1 Large, cut into 6 wedges
  Hard cooked egg 1 , shelled and sieved
  Paprika 1 Teaspoon, sieved
Directions

MAKING
1 Cook rice following the label directions.
2 While the rice cooks, make Parmesan salad dressing with salad oil and vinegar, following the label directions.
3 In medium-size saucepan, heat the beans ; drain.
4 In a large bowl, combine warm rice, beans and 1/2 cup salad dressing; toss lightly to mix.

SERVING
5 Spoon into a serving bowl; top with a ring of tomato wedges.
6 Spoon sieved hard-cooked egg into the center and sprinkle with paprika.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Rice
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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4.153125
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 527 Calories from Fat 87

% Daily Value*

Total Fat 10 g15.4%

Saturated Fat 1.4 g7.2%

Trans Fat 0.1 g

Cholesterol 62.9 mg21%

Sodium 1099.9 mg45.8%

Total Carbohydrates 87 g29.1%

Dietary Fiber 13.6 g54.5%

Sugars 2.4 g

Protein 24 g47.8%

Vitamin A 22.4% Vitamin C 13.8%

Calcium 14.7% Iron 33.1%

*Based on a 2000 Calorie diet

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Vegetable Rice Salad Recipe