How To make Vegetable Rice Salad
1 1/4 c Rice, regular; uncooked
1 Cucumber; peeled and chopped
Salt 1 lg Carrot; peeled and diced
1/3 lb Green beans, fresh; cut into
-1/2 inch pieces(about 1cup) 1 c Peas, English; frozen
1 Pepper, red; chopped
2 md Tomatoes; peeled, seeded,
-& cut in lengthwise strips 2 tb Vinegar, tarragon
1/2 ts Salt
1/2 ts Pepper
1/4 c Oil, olive; plus
2 tb Oil, olive
Lettuce leaves Cook rice according to package directions; chill. Sprinkle cucumber generously with salt; cover and let stand 30 minutes. Rinse well. Combine carrot, beans, and peas in a medium saucepna; cover with water, and cook 8 to 10 minutes or until crisp-tender; drain and rinse in cold water. Combine cucumber, carrot, beans, peas, rice, red pepper, and tomatoes. Combine vinegar, 1/2 teaspoon salt, and pepper; gradually add oil, beating with a wire whisk until blended. Pour dressing over salad, and toss gently. Serve on lettuce leaves. SOURCE: Southern Living Magazine, July, 1980. Typed for you by Nancy Coleman. Nancy O notes: could be used for a diabetic human
How To make Vegetable Rice Salad's Videos
How to make a tasty rice salad | Heart Foundation NZ
This tasty rice salad is the perfect side dish to most meals and it's a great way to eat more vegetables.
For more heart healthy recipes, visit: heartfoundation.org.nz/recipes
How To Prepare Vegetable Salad
Our goal is to fundamentally change the way the world appreciates and engages with African food. In addition to this, we took on a challenge to introduce creative and exceptional ways food in general could be exploited and unconventionally manipulated.
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Summer Rice Salad | How To Make Rice Salad | Healthy Salad Recipe | Veg Salad | Varun
Summer Salad Recipe | Rice Salad Recipe | How To Make Salad | Healthy Rice Salad | Summer Rice Salad | Quick & Easy Salad | Easy Salad Recipe | Healthy Rice Recipe | Simple Salad Recipe | Salad Dressing Recipe | Dressing Recipe | Best Salad Recipe | Healthy Recipes | Rajshri Food | The Bombay Chef | Varun Inamdar
Learn how to make the healthy Summer Rice Salad recipe with our chef Varun Inamdar.
Salad are always a bonus to intake may it be for lunch or dinner. Rice Salad is a healthy, nutritious and tasty recipe which contains various vegetables & tempting dressing. This salad dressing gives this Rice Salad a delicious taste & flavour making it more phenomenal in taste!
Ingredients:
(Serves 2)
- Juices Of 2 Lemons
- 2 tbsp Honey
- 1 tsp Mustard Paste
- Salt
- Black Pepper (crushed)
- 1/4 cup Olive Oil
- 1/2 cup Cucumber (diced)
- 1/3 cup Tomatoes (diced)
- 1/4 cup Onions (sliced)
- 3 tbsp Curled Parsley (chopped)
- 1 tbsp Basil Leaves (shredded)
- 3 cup Cooked Rice
- 1/2 cup Fresh Pomegranate Arils
#SummerRiceSalad #VegSalad #RajshriFood #HealthySalad #SaladRecipes
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A salad is a dish consisting of mixed pieces of food, sometimes with at least one raw ingredient. It is often dressed, and is typically served at room temperature or chilled, though some can be served warm. |
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Cold Rice Salad Recipe - SUPER Refreshing, Quick and Easy #Ad
Here’s my deliciously tasty and super easy cold rice salad recipe. It’s a great vegan and vegetarian dish, plus it’s perfect if you’re looking for a meal planning recipe, because you can prepare your lunches in advance with this.
There are so many salad ideas you can use, such as varying the ingredients and using different types of rice – from brown, basmati and wild rice. I love this rice salad recipe because it’s really quick to make and tastes really refreshing because it’s a cold alternative.
For more tasty dishes from Central England Co-op that are really easy to prepare, visit: centralengland.coop/food
For this cold rice salad recipe you’ll need:
- 2 Garlic cloves
- Half a washed cucumber
- 150g Cherry tomatoes
- 3 Salad onions
- 20 Black olives
- Handful fresh basil
- 125g Basmati rice
- 1 Lemon
- Olive oil
- Black pepper
Black Rice Salad - Mediterranean and Vegan!
Check out this delicious Mediterranean black rice salad!
2 cups dry black rice
2 cups water
Avocado oil
Salt
Cook in the instant pot for 18 min, slow release for 10 min, then release pressure and cool.
3 Persian cucumbers
1/2 cup halved cherry tomatoes
1 can artichoke hearts
1 cup chopped spinach
1 bunch parsley
1 bunch green onion
*Other delicious toppings are chickpeas, olives, feta, sun dried tomatoes, etc.
Dressing:
1/2 cup avocado oil
1 lemon juiced
1-2 TBL Dijon mustard
1 tsp Greek seasoning
1 TBL sumac
Salt and pepper