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 Recipe: Rice Salad
This is a very simple but lovely dish. Kids will especially like making their
own salad by picking their favorite items.
| Yield |
6-8 servings |
| Time |
½ hour |
| Tools |
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| Ingredients |
- 6 large Romaine lettuce leaves
- 2 c cooked rice
- ½ c cooked corn kernels
- 1 c diced or sliced cucumber
- 1 c diced green/red pepper
- 1 c grated or diced carrot
- 1 c mild cheese (e.g., Edam, Monterey Jack) cut into bite-sized cubes (optional)
- 3 hard-boiled eggs, halved (optional)
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| Directions |
Arrange the Romaine on the platter. Mix the rice and corn and arrange in the center of the platter. Place half of the cucumber on one side of the platter and the other half directly opposite. Repeat with carrot, peppers, and optional cheese, so that you have colorful, alternating piles of food. Place the optional egg halves around the rice or wherever you have lettuce showing. Serve with your favorite dressing.
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| Notes |
This salad goes well with just about any dressing: vinegar and oil, ranch, etc. I like it with aioli - the dish is so simple, and the aioli brings all of the subtle flavors together. |
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