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 cup 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 tablespoon finely chopped scallions
- 2 tablespoon finely chopped radishes
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 2 tablespoon honey
- 1 teaspoon curry powder
- 1/2 teaspoon ground nutmeg
What to Do
- Combine all ingredients in a medium-sized serving bowl. Refrigerate for 3 to 4 hours until well chilled, and serve.