Rocky Mountain Rice Salad Recipes

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ROCKY MOUNTAIN RICE SALAD



Rocky Mountain Rice Salad image

Make and share this Rocky Mountain Rice Salad recipe from Food.com.

Provided by Fluffy

Categories     White Rice

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

4 cups cooked rice
1/3 cup bacon bits
1 cup sliced celery
1 cup cooked peas
1/4 cup finely chopped chives
1/4 cup chopped pimiento
1/2 cup Italian dressing
1/4 cup mayonnaise

Steps:

  • In large bowl combine all ingredients.
  • Mix well.

ROCKY MOUNTAIN RICE SALAD



Rocky Mountain Rice Salad image

Make and share this Rocky Mountain Rice Salad recipe from Food.com.

Provided by True Texas

Categories     Rice

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (32 ounce) package 10-minute Success rice, use both bags, cooked to pkg directions
1/3 cup bacon bits
1 cup celery, sliced
1 cup green peas, cooked
1 cup chives, chopped or 1 cup green onion
1 cup pimiento, chopped
1 cup Italian dressing
1 cup mayonnaise

Steps:

  • Om a large bowl, combine all ingredients.
  • Chill.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 870.1, Fat 25.8, SaturatedFat 3.9, Cholesterol 10.2, Sodium 956.4, Carbohydrate 143.2, Fiber 4.6, Sugar 7.7, Protein 14.1

RICE SALAD



Rice Salad image

This rice salad is a great summer salad in place of potato salad, or any time of year!

Provided by TRACEY44F

Categories     Salad     Grains     Rice Salad Recipes

Time 4h50m

Yield 8

Number Of Ingredients 15

2 cups water
1 cup white rice
6 eggs
1 (10 ounce) package frozen peas, thawed
1 cup chopped celery
¼ cup chopped onion
1 (4 ounce) jar diced pimento
1 cup mayonnaise
1 teaspoon prepared mustard
1 tablespoon lemon juice
¼ cup sweet pickle relish
1 (9 ounce) can solid white tuna packed in water, drained
¼ teaspoon dried dill weed
1 teaspoon salt
⅛ teaspoon pepper

Steps:

  • In a saucepan bring water to a boil. 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 to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  • Rinse frozen peas under cold water. Strain, and place in a large mixing bowl. Add eggs, rice, celery, onions, and pimiento; toss to combine, and set aside. In a separate bowl, stir the mayonnaise together with mustard, lemon juice, relish, tuna, dill, salt, and pepper until well blended. Add to the vegetable mixture, and toss to combine. Cover, and refrigerate for a minimum of 4 hours. Toss once more before serving. Serve chilled.

Nutrition Facts : Calories 423.6 calories, Carbohydrate 30.1 g, Cholesterol 158.8 mg, Fat 26.2 g, Fiber 2.4 g, Protein 17.2 g, SaturatedFat 4.6 g, Sodium 691.4 mg, Sugar 5.8 g

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