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Tomato Rice Supper Salad

salad.queen's picture
Ingredients
  Rice 1 Cup (16 tbs), uncooked
  Tomatoes 2 Medium, diced
  Chopped parsley 1 Tablespoon
  Chopped green onions 1⁄4 Cup (4 tbs)
  Sliced ripe olives 2 Tablespoon
  Chopped celery 1⁄3 Cup (5.33 tbs)
  Oil 2 Teaspoon
  Vinegar 1 Tablespoon
  Dry mustard 1⁄8 Teaspoon
  Paprika 1⁄8 Teaspoon
  Garlic powder 1 Dash
  Cayenne 1 Dash
  Salt To Taste
  Crisp lettuce cups 4 Cup (64 tbs)
  Peach halves 4
  Assorted cold cuts 1⁄2 Cup (8 tbs)
  Parsley sprigs 3 (for garnish)
Directions

Cook rice according to package directions.
Chill.
Combine rice with tomatoes, parsley, onions, olives and celery.
Blend together oil, vinegar, mustard, paprika, garlic powder and cayenne.
Season to taste with salt.
Chill.
Just before serving, spoon into lettuce cups for individual servings.
Serve with peach halves and cold cuts.
Garnish with parsley.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Servings: 
4

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4.18889
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 339 Calories from Fat 51

% Daily Value*

Total Fat 6 g9%

Saturated Fat 1.1 g5.4%

Trans Fat 0 g

Cholesterol 3.3 mg1.1%

Sodium 356.2 mg14.8%

Total Carbohydrates 66 g21.9%

Dietary Fiber 5.8 g23.1%

Sugars 17.6 g

Protein 9 g18.2%

Vitamin A 98.8% Vitamin C 67.6%

Calcium 6.8% Iron 34.9%

*Based on a 2000 Calorie diet

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Tomato Rice Supper Salad Recipe