Cold Rice Mozzarella Ham Salad Recipes

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RICE AND HAM SALAD



Rice and Ham Salad image

This salad has a flavorful dressing and includes plenty of vegetables. Try serving this with sliced avocado or shredded lettuce.

Provided by Carol

Categories     Salad     Grains     Rice Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 13

3 cups cooked long grain white rice
¼ cup French salad dressing
¾ cup mayonnaise
1 tablespoon chopped green onion
½ teaspoon curry powder
½ teaspoon dry mustard
½ teaspoon salt
ground black pepper to taste
1 ½ cups cooked ham, cut into thin strips
1 cup chopped cauliflower
1 cup frozen peas, thawed
½ cup chopped celery
½ cup sliced radishes

Steps:

  • In a large bowl, combine the rice, salad dressing, mayonnaise, green onion, curry powder, dry mustard, salt and pepper. Mix well and refrigerate until chilled.
  • To the rice mixture, add the ham, cauliflower, peas, celery and radishes. Mix well and serve with sliced avocado or shredded lettuce.

Nutrition Facts : Calories 450 calories, Carbohydrate 35.7 g, Cholesterol 29.7 mg, Fat 29.8 g, Fiber 2.7 g, Protein 10 g, SaturatedFat 4.9 g, Sodium 965.5 mg, Sugar 4.3 g

COLD RICE MOZZARELLA HAM SALAD



Cold Rice Mozzarella Ham Salad image

One of my favorites, and also my own creation, great to serve at get togethers. Make certain to use only Uncle Ben's converted rice for this. You can add in other veggies along with radishes and celery if desired. I serve this at my BBQ get togethers, everyone loves this, and it is a nice change from potato salad. Prep time does not include boiling rice, but does include chilling time You can substitute salami for the ham. Instead of shredded mozza cheese you can cube it.

Provided by Kittencalrecipezazz

Categories     White Rice

Time 2h

Yield 8 serving(s)

Number Of Ingredients 9

2 cups uncle ben's converted white rice
4 cups water
salt and pepper
1 1/2-2 cups shredded mozzarella cheese (can use cheddar also, or both!)
2 1/2 cups mayonnaise
1 onion, finely chopped
2 -3 tablespoons prepared yellow mustard (or to taste)
3 celery ribs, finely chopped
2 cups cooked ham, chopped small

Steps:

  • Prepare the rice in water with a teaspoon of salt until cooked, then cool completely.
  • In a large mixing bowl, mix the cooled rice with onions, radishes, celery, mozzarella cheese and ham.
  • In a small bowl combine the mayo, mustard, salt and pepper.
  • Add the mayo mixture to the rice; mix well to combine (adjust all ingredients to taste, if you prefer a creamier salad add in more mayo).
  • Cover and chill for a minimum of 2 hours before serving.

Nutrition Facts : Calories 542.2, Fat 35.5, SaturatedFat 8.6, Cholesterol 67.4, Sodium 735, Carbohydrate 39.7, Fiber 1, Sugar 5.9, Protein 16.6

COLD RICE SALAD



Cold Rice Salad image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups long-grain white rice, rinsed
Salt
1 cup peas, blanched
1/2 red bell pepper, chopped
1/4 red onion, thinly sliced and soaked in ice water for 10 minutes
2 tablespoons rice wine vinegar
Salt and freshly ground black pepper
6 tablespoons vegetable oil
1 teaspoon toasted sesame oil

Steps:

  • For the rice: Place the rice, 3 cups water, and a pinch of salt in a pot, cover and bring to a boil. Reduce the heat and cook on low until tender, about 20 minutes. Turn the rice out onto a sheet tray and let it cool completely. Next, combine the rice, peas, red bell pepper and red onion. Toss gently.
  • For the dressing: In a small bowl, add the rice wine vinegar, a small pinch salt and a few turns of freshly ground pepper. Mix together and slowly drizzle in the vegetable oil and then the sesame oil.
  • Pour the dressing over the rice and mix until the rice is thinly coated. Taste, and re-season if necessary.

COUNTRY HAM SALAD WITH FRESH MOZZARELLA AND BALSAMIC-MOLASSES VINAIGRETTE



Country Ham Salad with Fresh Mozzarella and Balsamic-Molasses Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

1 pound Kentucky country ham, finely diced
1/2-pound fresh mozzarella, finely diced
2 yellow peppers, roasted, peeled, seeded, and finely diced
1/4 cup chiffonad fresh basil
3/4 cup balsamic vinegar
1/4 cup molasses
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
6 cups mixed baby greens, washed and dried

Steps:

  • Combine the ham, mozzarella, peppers, and basil in a large bowl. Whisk together the balsamic vinegar, molasses, and mustard in a small bowl; season dressing with salt and pepper. Pour 3/4 of the dressing over the ham mixture.
  • Place the greens in a large bowl, drizzle with the remaining dressing, season with salt and pepper, and toss to combine. Arrange the greens on a platter and mound the ham salad on top.

WILD RICE HAM SALAD



Wild Rice Ham Salad image

Wild rice is native to the Midwest, so this dish is popular in our area. We eat it cold or warm it up just enough to soften the cheese and blend the flavors a little more. Serve it as the main event or even as a side for chicken or turkey. -Kathi Saari, Ames, Iowa

Provided by Taste of Home

Categories     Lunch

Time 1h30m

Yield 6-8 servings.

Number Of Ingredients 16

1 cup uncooked wild rice
3 cups water
1 tablespoon chicken bouillon granules
1 cup julienned fully cooked ham
1 cup julienned Monterey Jack cheese
1 cup julienned sweet red pepper
1 cup fresh broccoli florets
1/2 cup thinly sliced carrots
1/2 cup thinly sliced green onions with tops
DRESSING:
2 tablespoons lemon juice
2 tablespoons white vinegar
1/2 teaspoon ground mustard
1/2 to 1 teaspoon curry powder
Salt and pepper to taste
1/2 cup canola oil

Steps:

  • In a large saucepan, bring the rice, water and bouillon to a boil. Reduce heat; cover and simmer for 1 hour or until the rice is tender. Drain if necessary; cool. , In a large bowl, toss rice with ham, cheese, red pepper, broccoli, carrots and green onions. For dressing, combine lemon juice, vinegar, mustard, curry powder, salt and pepper in a blender or food processor. With machine on high, slowly add oil through the feeder cap until well mixed. Dressing will thicken slightly. , Pour over salad and toss to coat. Cover and chill several hours or overnight.

Nutrition Facts : Calories 292 calories, Fat 20g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 636mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.

COLD RICE SALAD



Cold Rice Salad image

Either you like it or hate, it but at least try it! Serve with fruit and rolls.

Provided by Colleen

Categories     Salad     Grains     Rice Salad Recipes

Time 2h

Yield 8

Number Of Ingredients 13

2 cups water
1 cup uncooked white rice
3 eggs
1 tablespoon olive oil
2 boneless skinless chicken breasts, bite-size pieces
3 tablespoons olive oil
1 teaspoon vinegar
1 teaspoon salt
¼ teaspoon pepper
1 cup tomatoes, diced
1 bunch raw broccoli, with stalk, chopped
1 cup frozen peas, thawed
1 cup frozen corn kernels, thawed

Steps:

  • Bring water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Cool, peel, and slice.
  • Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook chicken, stirring occasionally, until no longer pink and juices run clear.
  • Whisk remaining oil, vinegar, salt, and pepper together in a small bowl until lightly emulsified; set aside. Place tomatoes, broccoli, peas, and corn together in a large mixing bowl; toss to combine. Add chicken, eggs and rice, and toss again. Cover, and refrigerate for at least 1 hour before serving. Toss with dressing to coat just before serving.

Nutrition Facts : Calories 300 calories, Carbohydrate 30.2 g, Cholesterol 105.3 mg, Fat 11.1 g, Fiber 2.9 g, Protein 20.2 g, SaturatedFat 2.1 g, Sodium 447.9 mg, Sugar 3 g

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