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Rice Salad

Rice Salad

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    4 h 50 m
TRACEY44F

TRACEY44F

This rice salad is a great summer salad in place of potato salad, or any time of year!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 424 kcal
  • 21%
  • Fat:
  • 26.2 g
  • 40%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 178 mg
  • 59%
  • Sodium:
  • 690 mg
  • 28%

Based on a 2,000 calorie diet

Directions

  1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.
  2. Place eggs in a saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  3. Rinse frozen peas under cold water. Strain, and place in a large mixing bowl. Add eggs, rice, celery, onions, and pimiento; toss to combine, and set aside. In a separate bowl, stir the mayonnaise together with mustard, lemon juice, relish, tuna, dill, salt, and pepper until well blended. Add to the vegetable mixture, and toss to combine. Cover, and refrigerate for a minimum of 4 hours. Toss once more before serving. Serve chilled.
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Reviews

DeniLou
23

DeniLou

10/13/2007

This is a great recipe for a carry-in. I substituted bacon for the tuna though. The dill is gives a great flavor!

Gina
14

Gina

8/14/2008

This recipe comes together quickly. I used the boil in bag type rice, substituted red pepper for the pimento and added some dijon mustard. No need to add tuna unless you are using it as a main dish. Will make again.

ruthey
13

ruthey

11/15/2007

This rice salad goes together quickly and tastes great!

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