Tarragon Rice Salad

Tarragon Rice Salad

8 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    1 h 30 m
Recipe by  KCCHICK2265

“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.”

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Adjust Servings

Original recipe yields 4 servings



  1. Prepare the instant rice according to package directions.
  2. 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.
  3. 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.

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Reviews (8)

Rate This Recipe


This is the most unusual salad I have ever had. My whole family loved it.



Quite yummy!



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. 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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Amount Per Serving (4 total)

  • Calories
  • 357 cal
  • 18%
  • Fat
  • 12.7 g
  • 19%
  • Carbs
  • 52.2 g
  • 17%
  • Protein
  • 8 g
  • 16%
  • Cholesterol
  • 106 mg
  • 35%
  • Sodium
  • 188 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Rice Salad


next recipe:

Orange Vinaigrette Brown Rice Salad