Caleens Patio Rice Salad Food

CALEEN'S PATIO RICE SALAD

Steps:

• Mix all ingredients together, except for frozen peas.
• Add peas last to avoid smashing.

COLD RICE SALAD

Steps:

• For the rice: Place the rice, 3 cups water, and a pinch of salt in a pot, cover and bring to a boil. Reduce the heat and cook on low until tender, about 20 minutes. Turn the rice out onto a sheet tray and let it cool completely. Next, combine the rice, peas, red bell pepper and red onion. Toss gently.
• For the dressing: In a small bowl, add the rice wine vinegar, a small pinch salt and a few turns of freshly ground pepper. Mix together and slowly drizzle in the vegetable oil and then the sesame oil.
• Pour the dressing over the rice and mix until the rice is thinly coated. Taste, and re-season if necessary.

MEDITERRANEAN BROWN RICE SALAD

Steps:

• In a saucepan, combine rice and water; bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is absorbed, 35-40 minutes., Meanwhile, place vinegars, garlic, pepper and salt in bowl and whisk together. While whisking, gradually add oil in a steady stream. Stir in basil., Place spinach in a large bowl; add cooked rice. Stir in tomatoes, green onions and dressing; toss until spinach is wilted. Gently stir in feta. Loosely cover and refrigerate 2 hours or until cold.

JAMAICAN CHICKEN, RICE, AND BEAN SALAD

Steps:

• Cook rice as directed.
• Drain into a sieve and rinse with cold water to separate grains, set aside.
• Prepare grill or broiler.
• Spray chicken with cooking spray and broil, basting with 3 tablespoons of the Pickapeppa sauce, until chicken is done (about 4 minutes per side).
• Transfer to a plate and cool slightly.
• In a large bowl, whisk together lime juice thorugh jalapeno pepper, plus one tablespoon of the Pickapappa sauce.
• Season with salt ans freshly ground black pepper.
• Add beans, scallions, roasted red peppers, 4 tablespoons of the cilantro, and rice.
• Mix well and set aside.
• Cut chicken in half lengthwise and then cut into thin slices.
• Add to rice mixture.
• Sprinkle with remaining chopped cilantro before serving.
• This can be served warm or cold.
• It can also be made up to 24 hours in advance and refrigerated.

OVERNIGHT PATIO SALAD

Steps:

• Prepare the day before serving.
• Starting with lettuce, layer the first three ingredients in a large salad bowl.
• Scatter celery, green pepper and onions over macaroni layer.
• Combine mayonnaise, sour cream, lemon juice and seasonings in a small bowl.
• Spread evenly over salad.
• Break frozen peas apart and sprinkle over salad.
• Cover and refrigerate overnight.
• Combine tuna, shrimp and Italian dressing in a separate bowl; cover and refrigerate overnight.
• When ready to serve, arrange tuna and shrimp mixture in center of salad.
• Garnish along edge of salad with tomato wedges or cherry tomato halves.
• Toss lightly just before serving.

PATIO SHRIMP SALAD

Steps:

• Place rice in a medium-size mixing bowl. Mix pickles, olives, onion, salt, green pepper, raisins and tomato juice into the rice. Stir well and let mixture stand 5 minutes.
• Mix shrimp and mayonnaise into the mixture, toss lightly and serve.

PATIO SALAD

Steps:

• Combine oil, juice, sugar, mustard, Worcestershire sauce, salt and pepper.
• Add to remaining ingredients except lettuce.
• Chill several hours.
• Serve over lettuce.