“A friend of mine showed me the basic recipe for this salad. I have experimented with many different herbs, and so far it's been a hit every time. I have used salad burnet, lemon balm, garlic chives, and dill for variety.” - by KCCHICK2265
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Prepare the instant rice according to package directions.
- Place the eggs in a saucepan with enough cold water to cover. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from water, cool, peel and chop.
- In a bowl, mix the cooked rice, tarragon, green onions, chives, olive oil, and vinegar. Season with salt and pepper. Cover, and chill at least 1 hour in the refrigerator. Toss with the chopped eggs to serve.
Nutrition
Amount Per Serving (4 total)
- Calories
- 357 cal
- 18%
- Fat
- 12.7 g
- 19%
- Carbs
- 52.2 g
- 17%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
Kasey
"I really liked it, but the rest of my family didn't care for it as much. Their definitely not picky eaters by any means, but I think I might use a little less of the oil and vinegar mixture next time..." See more. After eating it, I'm thinking rosemary might be another good herb to try with it. I will make it again."
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