“My dear friend Raye made this last year at our Annual Memorial Day Weekend gathering and I fell in love with it. I have made it since and gotten rave reviews. This recipe doubles easily. I like it even better the second day when the dressing has had a chance to absorb into the rice and veggies. I leave the olives out.”
READY IN:
15mins
SERVES:
6-8
YIELD:
1 bowl
UNITS:
US

Ingredients Nutrition

Directions

  1. Pour 1/2 of a bottle of dressing over the hot rice and set aside to cool while you prep the vegetables.
  2. Break up rice with your hands and mix in the prepped vegetables. Add remainder of first bottle of dressing.
  3. Let sit until at room temperature. Add more dressing as needed so rice salad is moist not too dry.
  4. It may be served at room temperature or cold.
  5. Store in the refrigerator.

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