We have had Chinese 3 times in the past week- that's a lot! Each time it was delicious, but once again I was faced with the dilemma of what to do with another carton of white rice. I made the rice into a tangy salad, that you'll hopefully love. It's a great change from all of the 'winter' foods we've been eating lately.
Tangy Rice Salad
Ingredients:
3 Cups Cooked White Rice
1/2 Large Green Pepper- diced
20 Small Green Olives- sliced
1/4 Cup Large Red Onion
1/2 Cup Small Cubes of Colby Cheese
1 Cup Frozen Peas
3/4 Cup Mayonnaise
1/4 Cup Italian Salad Dressing (I used the Pasta House dressing)
1 TBSP Dijon Style Mustard
Pour the rice into a large bowl, breaking up the clumps as you pour it into the bowl. Mix the Mayonnaise, Salad Dressing, and Mustard into the rice. Add the Veggies and Cheese and stir.
The vegetables I added to the salad are what I had on hand. Other veggies that would be good in this are artichoke hearts and black olives.
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