Rice Salad
Ingredients:
2 tablespoons mayonnaise
2 tablespoons French dressing
½ teaspoon salt
2 cups cooked brown rice, chilled*
½ cup frozen green peas, thawed
½ cup diced celery
½ green pepper, diced
¼ cup raisins
Directions:
1. Wash all fresh vegetables.
2. Collect, dice, and measure all ingredients before starting to prepare the recipe.
3. Mix mayonnaise, French dressing, and salt in a large bowl. Add chilled rice, peas, celery, green pepper, and raisins. Mix well.
4. Cover and refrigerate for one hour. Serve cold.
5. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
Be creative! Add any washed fresh, frozen (thaw first), or canned vegetables to the salad.
* Cook rice according to package directions. The package will indicate how much uncooked rice is needed to make 2 cups of cooked rice.
This recipe and photo used with the permission of Colorado State University Extension's Eating Smart Being Active program.
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This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP. The Supplemental Nutrition Assistance Program (SNAP) \ provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact the Montana Public Assistance Helpline at 1-888-706-1535 or apply.mt.gov. Montana State University Extension is an ADA/EO/AA/Veteran's Preference Employer and Provider of Educational Outreach.