Summer Rice Salad Recipe

Name: Summer Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups cold cooked rice; 1/2 cup finely chopped celery; 1/4 cup finely chopped green pepper; 1/2 cup sliced ripe olives; 2 teaspoons grated onions; 1/2 cup canola oil or 1/2 cup olive oil; 1/4 cup cider vinegar; 1 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon sugar; 1/4 teaspoon dry mustard; 1 dash ground marjoram; 1 1/2 cups cooked ham, cut into thin julienmne strips; 1 1/2 cups swiss cheese, cut into thin julienne strips; lettuce

Servings: persons

4 cups cold cooked rice
1/2 cup finely chopped celery
1/4 cup finely chopped green pepper
1/2 cup sliced ripe olives
2 teaspoons grated onions
1/2 cup canola oil or 1/2 cup olive oil
1/4 cup cider vinegar
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sugar
1/4 teaspoon dry mustard
1 dash ground marjoram
1 1/2 cups cooked ham, cut into thin julienmne strips
1 1/2 cups swiss cheese, cut into thin julienne strips
lettuce

1
Combine rice, celery, green pepper, olives, and grated onion in large mixing bowl.
2
Combine oil, vinegar, salt, pepper, sugar, dry mustard and marjoram in small bowl.
3
Blend thoroughly; pour over rice mixture; mix well.
4
Cover.
5
Refrigerate until well chilled.
6
Before serving, toss in ham and cheese.
7
Line a salad bowl with lettuce leaves. Fill bowl with rice salad.
8
Garnish with tomato wedges, if desired.

1263

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 cups cold cooked rice, 1/2 cup finely chopped celery, 1/4 cup finely chopped green pepper, 1/2 cup sliced ripe olives, and more.

Yes, Summer Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Rice Salad

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