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Garden Rice Salad

SERVES
6
COOK TIME
5 Min

Here's a change from potato and macaroni salads: a rice and vegetable salad. Doesn't that fit today's smart eating style? And it's fun 'cause you can try substituting red peppers for green peppers or onions for scallions, or be adventurous and add some fresh parsley or chopped cucumber, or try brown rice for a change of pace. It'll all work and it'll always be a winner.

What You'll Need

  • 4 cups cooked white rice
  • 1 package (10 ounces) frozen peas, thawed
  • 1/2 cup diced green bell pepper
  • 1/2 cup finely diced celery
  • 1/4 cup mayonnaise
  • 2 tablespoons finely chopped scallions
  • 2 tablespoons finely chopped radishes
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 2 tablespoons honey
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground nutmeg

What to Do

  1. Combine all ingredients in a medium-sized serving bowl. Refrigerate for 3 to 4 hours until well chilled, and serve.

Notes

Nutritional InformationShow More

Servings Per Recipe: 1

  • Amount Per Serving % Daily Value *
  • Calories 233
  • Calories from Fat 36
  • Total Fat 4.0g 6 %
  • Saturated Fat 0.7g 3 %
  • Trans Fat 0.0 0 %
  • Protein 6.0g 12 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 2.6mg 1 %
  • Sodium 229mg 10 %
  • Total Carbohydrates 44g 15 %
  • Dietary Fiber 3.7g 15 %
  • Sugars 9.5g 0 %

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