Don't miss another issue…      Subscribe

Cold Rice Salad

 
C2ecb6cd7e36b9b2cffb 550
444

Such a flavorful and refreshing rice salad that is ideal on a warm spring day or a hot summer day, especially it's best served once chilled. Feel free to add cucumber, radishes or any your favorite spring veggies.

Yield

4

servings

Prep

15

min

Cook

3

min

Ready

18

min

Trans-fat Free
 

Ingredients

237 ml long grain rice
white (cook as directed on box)
346.8 ml/g peas, frozen
blanched
*
2 each scallions, spring or green onions
chopped
2 small sweet bell peppers
or 2 stalks celery, chopped
*
115.6 ml/g shrimp
small
118 ml almonds
or pecans, chopped
*
For the dressing:
59 ml vegetable oil
30 ml white vinegar
118 ml soy sauce, tamari
30 ml sugar

Directions

In a large bowl. Add the rice, peas, green onions, sweet bell peppers, shrimp and nuts and toss to distribute.

In another bowl whisk together the oil, vinegar, soy sauce and sugar until well incorporated.

Pour the dressing over the rice mixture, gently toss to distribute and refrigerate to let the flavours meld.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 141g (5.0 oz)
Amount per Serving
Calories 36036% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 1863mg 78%
Total Carbohydrate 15g 15%
Dietary Fiber 1g 4%
Sugars g
Protein 23g
Vitamin A 3% Vitamin C 3%
Calcium 4% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2019 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed