Rice Salad

We are slowly moving towards salad weather here in Melbourne which I'm really looking forward to.  Having good, hearty and healthy salads made up in the fridge entices the rest of the family to grab a healthy snack when feeling peckish.  It's already made up, delicious, easy and good for them.

I make a very large batch however you can halve the ingredients if need be.  This size is great for sharing at a get together as well. 

Rice Salad


Ingredients for salad
4 cups cooked rice of any variety - brown, basmati
1 green capsicum, chopped
250g tomatoes, chopped
½ cup frozen corn, cooked and cooled
½ cup frozen peas, cooked and cooled
1 small handful sultanas
1 small red onion, finely chopped
3 sticks celery, chopped
1 small handful fresh parsley, chopped

Ingredients for French Dressing
¾ cup olive oil
4 tablespoons white wine vinegar
Ground black pepper to taste
1 teaspoon dijon mustard
2 garlic cloves, crushed
1 teaspoon caster sugar

Cook rice either the night before or early morning.  I then refrigerate my rice within 10 minutes of cooking.

The rice needs time to cool down and dry out a little so it separates easily.  I prefer cooking the rice that morning as it gives it that one more day to store the salad. 

Place all of the salad ingredients into a very large bowl and give it a good stir.

Place all of the dressing ingredients into a small mixing bowl.  Beat with an electric mixer until thoroughly mixed.  It thickens slightly.

Pour all of the French Dressing onto the salad and mix well.  We use all of the dressing however I would recommend adding a little at a time and tasting.  Season with cracked black pepper.

You can also season with a little salt.  I leave it out and nobody notices.

Store in the fridge for up to three days and enjoy.





2 comments

  1. For a person who eats rice almost daily, I've never made rice salad. :) I will try this recipe. I make a similar salad with quinoa, corn and beans.

    ReplyDelete
    Replies
    1. I hope you enjoy it. Quinoa is a great idea too.

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