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Rice And Vegetable Salad

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  Hot cooked rice 8 Cup (128 tbs)
  Vinaigrette 2 Cup (32 tbs) (Our Favorite)
  Sweet red pepper 1 , stemmed, cored and cut into thin julienne
  Green pepper 1 , stemmed, cored and cut into thin julienne
  Purple onion 1 Medium, peeled and diced
  Scallions 6 , cleaned and finely sliced (Green Onions)
  Dried currants 1 Cup (16 tbs)
  Shallots 2 , peeled and finely diced
  Frozen peas 10 Ounce, thawed and blanched in boiling salted water for 3 minutes (1 Package)
  Pitted black olives 1⁄2 Cup (8 tbs), finely chopped (Preferably Imported)
  Chopped italian parsley 1⁄4 Cup (4 tbs)
  Chopped fresh dill 1⁄2 Cup (8 tbs)
  Freshly ground black pepper To Taste
  Salt To Taste

Transfer rice to a mixing bowl and pour 1 1/2 cups vinaigrette into rice.
Toss thoroughly.
Cool to room temperature.
Add remaining ingredients and toss thoroughly.
Taste, correct seasoning, and add additional vinaigrette if you like.

Recipe Summary

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3476 Calories from Fat 672

% Daily Value*

Total Fat 71 g109.3%

Saturated Fat 1.3 g6.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4626.4 mg192.8%

Total Carbohydrates 629 g209.7%

Dietary Fiber 34.8 g139.4%

Sugars 106.3 g

Protein 63 g126.5%

Vitamin A 258.1% Vitamin C 630.4%

Calcium 35.3% Iron 196%

*Based on a 2000 Calorie diet

Rice And Vegetable Salad Recipe