Chilly Rice Salads – Quick and Easy Summer season season Meals

Listed below are some quick and easy chilly rice salads. These are good recipes to utilize with any leftover rice you might need obtainable and make wonderful summer season salads and meals and resulting from their easy preparation you may be in and out of the kitchen in a short time.

Benefit from these simple chilly rice salad recipes anytime. They’re an superior addition to a nutritious weight loss plan and create quick and flavorful rice dishes in minutes.

Avocado Tomato Rice Salad

Makes 2 to a few servings

Combine in a bowl and mix successfully:

• 2 cups cooked and cooled wild rice

• half of cup sliced water chestnuts

• half of cup avocado (cubed)

• 1 scallion (thinly sliced)

• 1/4 cup sun-dried tomatoes (in oil, drained and chopped)

• A drizzle of purple wine vinegar (to model)

To serve: Serve salad on a mattress of romaine lettuce leaves.

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Artichoke Wild Rice Salad

Makes 2 to a few servings

Combine in a bowl and mix successfully:

• 2 cups cooked and cooled wild rice

• half of cup marinated artichoke hearts (drained and chopped)

• 3/4 cup sweet purple peppers (diced)

• 1/4 cup jarred, pickled peperoncini peppers (drained and chopped)

• 2 tablespoon pine nuts

• 1 to 2 tablespoons olive tapenade

• 2 tablespoons up to date squeezed lemon juice

• 1 tablespoon of liquid from the artichoke hearts (or as desired)

To serve: Serve this chilly rice salad on a mattress of latest spinach leaves.

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Egg and Rice Salad

Makes 2 to a few servings

This can be a particular sort out egg salad nonetheless it is truly delicious and filling.

Combine in a bowl and mix successfully:

• 2 cups cooked and cooled brown rice

• 1 hard-boiled egg (chopped)

• half of cup celery (diced)

• a few dill pickle slices (chopped)

• 1/4 cup plain yogurt

• 1/4 cup mayonnaise

• 1 tablespoon up to date dill (chopped)

To serve: Try serving this chilly rice salad over some steamed and chilled asparagus spears dressed with some up to date squeezed lemon juice.

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Mexican Brown Rice Salad

Makes 2 to a few servings

Combine in a bowl and mix successfully:

• 2 cups cooked and cooled brown rice

• half of cup roasted purple peppers (roughly chopped)

• 1/4 cup pitted black olives (chopped)

• bottled jalapeno slices (to model) (chopped )

• 2 tablespoons up to date cilantro (roughly chopped)

• half of cup salsa

• 1/4 cup bitter cream

To serve: For each serving, place salad greens on a plate, then place the salad on the greens and ultimately take some baked tortilla chips and tuck them beneath the salad greens all through the sting of the plate. Lastly, crumble a pair further chips and sprinkle extreme of each salad serving.

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Summer season season Basmati Rice Salad

Makes 2 to a few servings

Combine in a bowl and mix successfully:

• 2 cups cooked and cooled brown basmati rice

• half of cup canned cannellini beans (rinsed and drained)

• half of cup snow peas (raw or evenly steamed)

• half of cup sweet purple pepper (medium dice)

• 1/4 cup black pitted olives (sliced)

• 4 cups youngster spinach leaves

• 2 tablespoons olive oil (or to model)

• 1 tablespoon balsamic vinegar (or to model)

To serve: Serve this chilly salad in bowls or on plates.

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