Eastern Rice Salad Food
EASTERN RICE SALAD
A wonderful East-Asian inspired salad! Very healthy with a wonderfully crunchy texture thanks to all the fresh vegtables. This is a perfect meal to throw together when it's too hot to cook!
Provided by yooper
Categories Lunch/Snacks
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- In a suacepan bring 1 1/2 cups salted water to a boil.
- Add 3/4 cup rice, reduce heat, cover and simmer for 20 minutes.
- Refrigerate rice until chilled.
- combine the chilled, cooked rice, mushrooms, green peppers, red peppers, cashews, green onions, bean sprouts, spinach and celery in a large bowl.
- Blend the vegtrable oil, soy sauce, parsley and crushed garlic in a seperate bowl.
- Pour the dressing over the salad 1 hour before serving and toss well.
Nutrition Facts : Calories 248.7, Fat 17.5, SaturatedFat 2.7, Sodium 424.6, Carbohydrate 19.8, Fiber 2, Sugar 2.9, Protein 5.4
EGG RICE SALAD
THE FIRST TIME I tried this salad, I knew it was a keeper. Using rice as the basic ingredient is a refreshing change. I serve it as a luncheon salad or a side dish for a main meal. Garnished with olives and tomato wedges, it makes a colorful addition to the table. -Flois Price, Morgan, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the rice, egg, celery and onion. In a small bowl, combine the mayonnaise, pickle relish, salt and pepper. Add to rice mixture and toss to coat. , Transfer to two custard cups or a 1/2-cup mold. Cover and refrigerate until chilled. Just before serving, unmold onto lettuce-lined plates.
Nutrition Facts : Calories 205 calories, Fat 14g fat (2g saturated fat), Cholesterol 111mg cholesterol, Sodium 183mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
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