Avocado & Wild Rice Salad
- Ready In:
- 24hrs 30mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 2 (6 ounce) packages long grain and wild rice blend, such as uncle ben's or (6 ounce) packages Rice-A-Roni
- 2 ripe avocados, peeled and cut in small chunks
- 1 (8 ounce) jar marinated mushrooms, undrained
- 1 (6 1/2 ounce) jar marinated artichoke hearts, undrained
- 1 -2 cup cherry tomatoes, halved & quartered
- 1 red bell pepper, seeded and diced
- 2 -3 green onions, sliced
- 1⁄2 cup Italian salad dressing
- lettuce leaf, garnish
directions
- Follow package directions to prepare the rice mixes and cool in the fridge.
- Combine cold rice with the remaining ingredients, tossing gently to combine.
- Cover and refrigerate overnight or at least for 6 hours.
- When ready to serve, line a bowl or platter with clean lettuce leaves and mound the salad on top.
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Reviews
-
Excellent rice salad, Heather. I followed your lead and made the rice the night before, then mixed everything together and let refrigerate all day. We had a quick, easy supper that night. A wonderful combination of flavors. I served on lettuce leaves with iced tea. Light in calories but very filling. Thanks.
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