Rice Salad (Salada de Arroz)

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1 hour 6 Servings Print RecipeEmail Recipe


2cupcold cooked rice
1 tart green apple (julienned)
1⁄2 avocado (peeled and sliced)
1cupcanned peas (drained)
1tablespoonpimiento (chopped)
1tablespoonlemon juice
2tablespoonolive oil
1teaspoonprepared mustard
  salt and pepper (to taste)
  part of lettuce
  cooked beets, shrimp, or hard cooked eggs (for garnish)


Mix the rice with the fruits and vegetables. Make a dressing of lemon juice, vinegar, oil, and mustard; add it to the rice mixture. Season to taste. Refrigerate mixture at least 30 minutes to set the flavor.

Arrange Rice and a peer amid on a bed of shredded lettuce, or press into a mold and then unmold. Garnish with cooked beets, shrimp, or eggs. Serve with your favorite salad dressing.

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