Rice Salad

Rice Salad (pdf)

Makes: 4 servings (½ cup per serving)
Preparation Time: 10 minutes

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. Serve immediately. It tastes even better when refrigerated for at least an hour.
5. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.

*Cook rice according to package directions. The package will indicate how much uncooked rice is needed to make 2 cups of cooked rice.

Be creative! Add any washed fresh, frozen (thaw first), or canned vegetables to the salad.