On Line Cookbook

Rice and Vegetable Salad

Recipe Information
A Dieter's Dream or a fantastic way to enjoy a cold salad without mayonnaise or miracle whip. Truly delicious and SIMPLE to make!

Michael's BabyCakes

Serves/Makes:4 or more

  • 4 cups (950 ml) cooked rice
  • 2 tomatoes peeled, deseeded and chopped
  • 1 cucumber, unpeeled, deseeded and chopped
  • 6 radishes, sliced thin
  • 1/2 cup (125 ml) celery, chopped
  • 1/2 cup (125 ml) red onion, chopped
  • 1/4 cup (60 ml) green stuffed olives, sliced thin
  • 1 tsp (5 ml) curry powder
  • 1 tsp (5 ml) of Grey Poupon mustard
  • 2 tbsp (30 ml) white wine vinegar
  • 1/2 cup (125 ml) extra virgin olive oil
  • salt and pepper, to taste
  • mixed greens, rinsed and torn into bite size pieces
  • optional: red pepper flakes, to taste
  • optional garnish: toasted pine nuts or spicy toasted almonds
  • In a large deep mixing bowl, mix together the rice, cucumbers, tomatoes, radishes, celery, onion, and olives.
  • Season with salt and pepper to taste; set aside.
  • In a small deep mixing bowl, mix together curry powder, mustard, vinegar, and oil and the red pepper flakes if desired.
  • Mix dressing well to combine ingredients and develop the flavor.
  • Pour the dressing over the the rice/vegetables and with your hands, gently toss.
  • Chill for at least 3-4 hours in the refrigerator.
  • Make a bed of mixed greens and place a 3/4 cup (175 ml) to 1-1/2 cups (350 ml) scoop of the rice salad on top.
  • Optional Garnish:
  • Sprinkle a few toasted pine nuts or spicy toasted almonds on top of rice mixture.
This recipe is fabulous alone for lunch or with roasted chicken or grilled fish for dinner.