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Rice Salad Recipes
Royal Rice Salad
Serves 4-6
2 Cups Cooked, chilled rice
1/2 Cup crab, chopped lobster, chopped cooked shrimp
1/2 Cup Slivered ham
1/2 Cup Finely chopped celery
2 Finely chopped hard boiled eggs
Salt and freshly ground pepper
1 Tablespoon Chopped chives
1/4 Cup Chopped parsley
1 Tablespoon Olive oil
1 Tablespoon Wine vinegar
1/2 Cup Mayonnaise
Mix all ingredients together, and allow to chill in the fridge for at least
2 hours.
Asparagus
Parmesan Rice Salad
Servings: 6
6 cups spinach leaves, torn, tough stems removed
3 cups cooked rice, cooked in chicken broth; cooled
1 pound asparagus, blanched, cut into 1" pieces
2 plum tomatoes, sliced
1/2 cup sliced red onion
1/3 cup chopped walnuts, toasted
1/4 cup Parmesan cheese, or to taste
2 tablespoons chopped fresh basil
2/3 cup vinaigrette salad dressing, your choice
In large bowl add spinach, rice, asparagus, tomatoes, onion, walnuts, and
basil. Toss well. Chill until ready to serve. Just before serving pour dressing over
salad and toss to coat. Tastier if served slightly chilled, not cold
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