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Picnic Rice Salad

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Submitted by jano

YIELD

6 servings

PREP

10 min

COOK

?

READY

10 min

Ingredients

1 237
CUP ML RICE
cooked, still firm
1 1
EACH EACH TOMATOES
fresh cut wedges
3 3
LARGE LARGE EGGS
hard-boiled, quartered
1 1
EACH EACH TUNA FISH
small can, shredded *
½ 118
CUP ML CELERY
diced
French dressing
3 45
TABLESPOONS ML OLIVE OIL
or salad oil
1 15
TABLESPOON ML VINEGAR
or lemon juice
0.6
TEASPOON ML PREPARED MUSTARD
½ 2.5
TEASPOON ML SALT
1 1
X X BLACK PEPPER *

Directions

Beat the seasonings and oil for the dressing in a bowl (with a fork) for one minute then add vinegar and beat until mixed, or shake dressing ingredients in a small jar.

Toss the salad ingredients with the dressing and store in a jar in the refrigerator with screw-top lid.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 94g (3.3 oz)
Amount per Serving
Calories 210 40% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 242mg 10%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 3%
Sugars g
Protein 11g
Vitamin A 7% Vitamin C 5%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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