EGG RICE SALAD
THE FIRST TIME I tried this salad, I knew it was a keeper. Using rice as the basic ingredient is a refreshing change. I serve it as a luncheon salad or a side dish for a main meal. Garnished with olives and tomato wedges, it makes a colorful addition to the table. -Flois Price, Morgan, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the rice, egg, celery and onion. In a small bowl, combine the mayonnaise, pickle relish, salt and pepper. Add to rice mixture and toss to coat. , Transfer to two custard cups or a 1/2-cup mold. Cover and refrigerate until chilled. Just before serving, unmold onto lettuce-lined plates.
Nutrition Facts : Calories 205 calories, Fat 14g fat (2g saturated fat), Cholesterol 111mg cholesterol, Sodium 183mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
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Alexia Kellett
[email protected]This salad is good, but I found the dressing to be a bit too sweet for my taste. I would recommend using less sugar in the dressing next time.
Classical Morenike
[email protected]I've made this salad several times now and it's always a hit. It's a great way to use up leftover rice and eggs. I also like to add some chopped celery and onion to the salad for extra crunch.
Niyukuri Denis
[email protected]This salad is so easy to make and it's so delicious! I love the combination of the eggs, rice, and vegetables. I've also added some cooked chicken to the salad and it was even better.
Bahzad Daaboul
[email protected]I made this salad for a potluck and it was a huge success! Everyone loved it and asked for the recipe. I will definitely be making this salad again.
GISUBIZO Sharom
[email protected]This egg rice salad is a great make-ahead dish for busy weeknights. It's also a great way to use up leftover rice and eggs. I've made this salad several times now, and it's always a hit with my family and friends. The salad is light and refreshing, a