Caleens Patio Rice Salad Food

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CALEEN'S PATIO RICE SALAD



Caleen's Patio Rice Salad image

Make and share this Caleen's Patio Rice Salad recipe from Food.com.

Provided by Chef TraceyMae

Categories     White Rice

Time 20m

Yield 10-15 serving(s)

Number Of Ingredients 7

6 cups cooked rice
3 -5 dill pickles, chopped
1/2 onion, chopped
1 (8 ounce) monterey jack cheese, diced
1 cup smoked ham, diced
1 (8 ounce) bag frozen peas
mayonnaise (enough for individual taste)

Steps:

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

Nutrition Facts : Calories 258, Fat 7.6, SaturatedFat 4.7, Cholesterol 21.4, Sodium 404.4, Carbohydrate 36.5, Fiber 1.6, Sugar 2.3, Protein 9.9

COLD RICE SALAD



Cold Rice Salad image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups long-grain white rice, rinsed
Salt
1 cup peas, blanched
1/2 red bell pepper, chopped
1/4 red onion, thinly sliced and soaked in ice water for 10 minutes
2 tablespoons rice wine vinegar
Salt and freshly ground black pepper
6 tablespoons vegetable oil
1 teaspoon toasted sesame oil

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



Mediterranean Brown Rice Salad image

My family and friends all love this salad, which they've referred to as "the Greek salad." The recipe makes enough to feed a crowd, so it's a perfect bring-along for a big party. No matter what you're looking for-something with the Greek flavors you love, or just a healthy, simple salad-it will not disappoint! If you'd like, substitute orzo for the rice. -Sarah Hawkins, Wanatah, Indiana

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 12 servings.

Number Of Ingredients 13

1-1/2 cups uncooked long grain brown rice
3-1/2 cups water
2 tablespoons white vinegar
2 tablespoons balsamic vinegar
1 garlic clove, minced
3/4 teaspoon pepper
1/2 teaspoon salt
1/2 cup olive oil
1/4 cup chopped fresh basil
6 ounces fresh baby spinach (about 8 cups), coarsely chopped
16 ounces cherry tomatoes, halved
6 green onions, thinly sliced
2 cups (8 ounces) crumbled feta cheese

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.

Nutrition Facts : Calories 55 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 291mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

JAMAICAN CHICKEN, RICE, AND BEAN SALAD



Jamaican Chicken, Rice, and Bean Salad image

Make and share this Jamaican Chicken, Rice, and Bean Salad recipe from Food.com.

Provided by VictoriaL

Categories     Caribbean

Time 1h3m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup long-grain white rice
1/3 cup fresh lime juice
2 tablespoons canola oil
2 teaspoons molasses
2 cloves garlic, finely minced
1 whole jalapeno pepper, seeded & finely minced
1 (15 ounce) can black beans, drained and rinsed
1/2 cup chopped scallion
1 (7 1/2 ounce) bottle roasted red peppers, drained and chopped
6 tablespoons chopped fresh cilantro
1 lb boneless skinless chicken breast
1/4 cup Pickapeppa Sauce

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.

Nutrition Facts : Calories 325.9, Fat 6.2, SaturatedFat 0.7, Cholesterol 43.9, Sodium 539.5, Carbohydrate 42.1, Fiber 5.7, Sugar 1.8, Protein 24.8

OVERNIGHT PATIO SALAD



Overnight Patio Salad image

This is my most asked for recipe and it will impress your family and friends too. It is a very easy salad for Picnic's, Potlucks or BBQ dinners. It makes an easy One Dish Meal with Crusty rolls and fresh fruits also.

Provided by June Lerch

Categories     Tuna

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 19

2 cups coarsley shredded iceberg lettuce
2 cups coarsley shredded young spinach leaves
2 1/2-3 cups cooked small macaroni noodles, shells or 2 1/2-3 cups elbow macaroni, rinsed
3/4 cup chopped celery
1/3 cup chopped green pepper
5 green onions with tops, sliced
1 cup mayonnaise or 1 cup salad dressing
1/3 cup sour cream
1 tablespoon lemon juice
1 teaspoon salt
1/8 teaspoon hot pepper sauce
1/2 teaspoon sugar
1/8 teaspoon pepper
1 teaspoon dried dill weed
1 (10 ounce) package frozen baby peas
1 (6 1/2 ounce) can tuna, drained and flaked
1 cup cooked shrimp
1/4 cup Italian salad dressing (I prefer Kraft Zesty Italian, or your own)
chopped tomatoes or halved cherry tomatoes

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



Patio Shrimp Salad image

Shrimp tossed with rice, pickles, olives, raisins and some more salad goodies. A quick and easy summer salad.

Provided by Wilma Scott

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 10

3 ½ cups cooked white rice
¼ cup chopped dill pickles
¼ cup chopped black olives
1 tablespoon chopped onion
½ teaspoon salt
1 teaspoon minced green bell pepper
½ cup raisins
1 ½ cups tomato juice
2 cups cooked salad shrimp
¾ cup mayonnaise

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.

Nutrition Facts : Calories 419.6 calories, Carbohydrate 41.1 g, Cholesterol 93.6 mg, Fat 23.3 g, Fiber 1.4 g, Protein 12.6 g, SaturatedFat 3.6 g, Sodium 739.6 mg, Sugar 10.8 g

PATIO SALAD



Patio Salad image

Many years ago I used to buy a smoked sausage and this recipe was on the package. I made it often back then,I don't remember what kind of sausage it was!

Provided by Windella

Categories     < 15 Mins

Time 10m

Yield 2-3 serving(s)

Number Of Ingredients 13

1/2 cup vegetable oil
1/2 cup lemon juice
1 teaspoon sugar
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups sliced mushrooms
1 cup pitted ripe olives, sliced
2 tablespoons parsley, minced
2 tablespoons green onions, minced
1/2 lb smoked sausage, coarsely chopped
1 head lettuce, shredded

Steps:

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

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