Rice Summer Salad Recipe

Recipe by: McDougall Plan

Step 1

Mix vinegar, mustard, and tarragon. Pour over the cooked rice. Mix well. If rice is warm, let cool to room temperature before adding remaining ingredients. When rice is cool, add remaining ingredients. Toss gently. Cover and refrigerate at least 2 hours before serving.

HELPFUL HINTS: For a variation, substitute basil or dill weed for the tarragon. Short-grain brown rice also may be used. Serve as a cool main dish for a hot summer's evening, either plain or piled on lettuce leaves and garnished with tomatoes and watercress.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

Things You'll Need

  • 4c Brown rice, long-grain; cook
  • 1/2c Cider vinegar
  • -or wine vinegar
  • 1/4ts Dry mustard
  • 1ts Tarragon
  • 6 Green onions; chopped fine
  • 2 Celery; chopped
  • 1lg Green bell pepper; chopped
  • 1lg Tomato
  • 1c Green peas, frozen; cooked
  • 5tb Pimiento; diced
  • 1/4c Fresh parsley
  • 1 Cucumber; optional

About this Author

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