Rice Summer Salad

2 hours Prep: 10 minutes Cook: 5 minutes

367 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

4	cups	rice	brown, long-grain, cooked
1/2	cup	cider vinegar	or wine vinegar
1/4	teaspoon	dry mustard
1	teaspoon	tarragon
6	each	scallions, spring or green onions	finely chopped
2	each	celery	chopped
1	large	green bell pepper	chopped
1	large	tomato
1	cup	green peas	frozen, cooked
5	tablespoons	pimiento	diced
1/4	cup	parsley leaves	fresh
1	each	cucumber	optional

Directions

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.

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Nutrition Facts

Serving Size 217g

Amount per Serving

Calories 367 2% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 52mg	2%
Total Carbohydrate 80.0g	27%
Dietary Fiber 3.0g	13%
Sugars 3.0g
Protein 8.0g	16%