Best French Quarter Rice Salad Recipes

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13 CLASSIC FRENCH SALADS YOU'LL ADORE



13 Classic French Salads You'll Adore image

Try these French salad recipes for a true taste of France! From Nicoise to the famous bistro salad, you'll want to make these again and again.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 13

Famous French Green Salad with French Vinaigrette
French Bistro Salad
French Country Salad with Lemon Dijon Vinaigrette
French Chopped Salad
Simple French-Style Potato Salad
Niçoise Salad
French Carrot Salad
Parisian Chicken Salad
French Lentil Salad with Goat Cheese
Vegetarian Niçoise Salad with White Beans
French Vinaigrette Pasta Salad
French Green Bean Salad
Endive Salad with Pears and Blue Cheese

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a French salad in 30 minutes or less!

Nutrition Facts :

FRENCH QUARTER RICE SALAD



French Quarter Rice Salad image

This came out of a brand names cookbook. It is really delicious! The raisins add just a hint of sweetness that offsets the tang of the dressing. Prep time does not include refrigeration time. I always use chicken breast when making this salad, but the directions are not specific, so you could use dark meat if you prefer.

Provided by Chris Reynolds

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 (6 ounce) package long grain and wild rice blend
1/3-2/3 cup vegetable oil
1/3 cup white wine vinegar
1 tablespoon dijon-style mustard
1 garlic clove, minced
1/2 teaspoon Tabasco sauce
2 cups diced cooked chicken (or turkey)
1 large carrot, shredded
1/2 cup raisins
1/3 cup chopped green onion
1/2 cup pecans, toasted

Steps:

  • Cook rice according to package directions. Cool slightly.
  • In large bowl, combine the oil, vinegar, mustard, Tabasco, and garlic. Add the rice, chicken, carrot, raisins, and green onions. Mix well.
  • Cover; refrigerate 2 to 4 hours to blend flavors.
  • Just before serving, mix in the pecans.

Nutrition Facts : Calories 436.9, Fat 32.8, SaturatedFat 4.5, Cholesterol 52.5, Sodium 72.1, Carbohydrate 18.8, Fiber 2.7, Sugar 12.3, Protein 19.7

MOOSEWOOD FRENCH RICE SALAD



Moosewood French Rice Salad image

I got this from the New Recipes from Moosewood Restaurant back in the late 80's when I was a vegetarian and always looking for a way to use up my rice. This one is easy and tasty. I have taken liberties with the recipe...Chill time is listed under preparation time :)

Provided by TishT

Categories     Rice

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 16

3 cups rice (I like brown but you can try white also)
1 cup carrot, small dice
1 cup red bell pepper, diced (try green peppers too)
1 cup mushroom, sliced
1 cup green peas (fresh or frozen)
1 small celery, finely chopped
2 tablespoons fresh parsley, chopped
1/4 cup olive oil
3/4 cup vegetable oil
1/4-1/3 cup fresh lemon juice
1 garlic clove, pressed
1 teaspoon dried dill or 1 teaspoon dried marjoram (use one or two of these)
chopped tomato (to garnish)
green olives, to garnish
dried currant (optional)
1/2 cup toasted pine nuts (optional)

Steps:

  • Place the cooked rice in a large bowl. Steam the carrots, peppers, mushrooms and peas separately until tender but still firm (please don't overcook).
  • Add the steamed vegetables, celery, and parsley to the rice. Whisk the olive oil, vegetable oil, lemon juice, garlic and herbs together. Pour the marinade over the vegetable rice mix and toss gently.
  • Refrigerate until well chilled, stirring occasionally, so the marinade will flavor the rice.
  • When ready to serve, garnish with tomato wedges and green olives along with any of the optional ingredients above.
  • (Note: 1 have also topped with parmesan cheese but I have no idea how much I used - it was good!).

Nutrition Facts : Calories 711.8, Fat 37.1, SaturatedFat 5, Sodium 19.3, Carbohydrate 85.7, Fiber 3.9, Sugar 3.8, Protein 8.7

SALADE DE RIZ MADAME BEQUETTE(FRENCH RICE SALAD)



Salade De Riz Madame Bequette(French Rice Salad) image

This comes from a community cookbook put out by the American Hospital of Paris. I have posted this for a request. The type of oil and vinegar is not specified in the original, although I have made some suggestions. Prep time assumes you are starting with already cooked rice. This might be an acquired taste for some, and it needs a good deal of seasoning, so please add as much salt, pepper, etc as you feel it needs. The original version called for Tabasco sauce instead of the Dijon mustard, however I really did not care for the Tabasco in this, plus the mustard seemed to fit a French salad more.

Provided by HeatherFeather

Categories     White Rice

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

4 cups cooked white rice
4 ripe tomatoes, sliced (farm fresh)
1 cup celery, diced
1 cup pitted black olives (good quality)
2 bananas, sliced
1/2 green bell pepper, diced
1 (6 ounce) can tuna or 1 (6 ounce) can canned chicken, drained and flaked
3 tablespoons sunflower oil or 3 tablespoons light olive oil
1 -2 tablespoon tarragon vinegar or 1 -2 tablespoon champagne vinegar
1/2 lemon, juice of, to taste
salt, to taste
pepper, to taste
Dijon mustard, to taste

Steps:

  • Set aside 1/2 cup of the rice and a small amount of each veggie type to use as a garnish.
  • Mix the dressing ingredients with a whisk, seasoning well to taste.
  • Mix everything together lightly, tasting for seasonings and adding more of anything as needed.
  • Place a small mound of the reserved white rice in the center and garnish with the reserved veggie pieces.
  • Serve immediately.

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