Best Junior League Cold Rice Salad Recipes

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CRUNCHY RICE SALAD



Crunchy Rice Salad image

From the Junior League of North Harris County TX - I usually leave out the green onions and it's still great!

Provided by loof751

Categories     White Rice

Time 15m

Yield 8-12 serving(s)

Number Of Ingredients 9

1 cup white rice
1 1/3 cups drained mandarin oranges
1 cup chopped green onion
1 cup chopped celery
1 cup water chestnut
1/2 cup sliced fresh mushrooms
1/4 cup rice vinegar
1/4 cup oil
1/4 cup soy sauce

Steps:

  • Cook rice using package directions (omit salt) and let cool.
  • Combine the rice, oranges, onions, celery, water chestnuts, and mushrooms in a serving bowl, tossing to mix.
  • In a small bowl, whisk together the rice vinegar, oil, and soy sauce.
  • Pour dressing over rice mixture and mix gently. Chill until ready to serve.

COLD RICE SALAD



Cold Rice Salad image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups long-grain white rice, rinsed
Salt
1 cup peas, blanched
1/2 red bell pepper, chopped
1/4 red onion, thinly sliced and soaked in ice water for 10 minutes
2 tablespoons rice wine vinegar
Salt and freshly ground black pepper
6 tablespoons vegetable oil
1 teaspoon toasted sesame oil

Steps:

  • For the rice: Place the rice, 3 cups water, and a pinch of salt in a pot, cover and bring to a boil. Reduce the heat and cook on low until tender, about 20 minutes. Turn the rice out onto a sheet tray and let it cool completely. Next, combine the rice, peas, red bell pepper and red onion. Toss gently.
  • For the dressing: In a small bowl, add the rice wine vinegar, a small pinch salt and a few turns of freshly ground pepper. Mix together and slowly drizzle in the vegetable oil and then the sesame oil.
  • Pour the dressing over the rice and mix until the rice is thinly coated. Taste, and re-season if necessary.

RICE SALAD



Rice Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield about 4 to 6 side dish serving

Number Of Ingredients 10

1 1/2 cups converted long-grain rice
4 teaspoons kosher salt, divided
1/3 cup extra-virgin olive oil
1/2 cup plus 2 tablespoons minced parsley
1/4 cup plus 1 tablespoon freshly squeezed lemon juice
1/4 teaspoon ground allspice
3 ripe plum tomatoes, halved lengthwise, seeds squeezed out, and finely diced
1 Kirby cucumber, peeled, seeded, and finely diced
Freshly ground black pepper
Hot sauce

Steps:

  • Cook the rice according to package instructions with 2 teaspoons salt. Drain and rinse under cold running water until cold. Transfer to a large bowl.
  • In a medium bowl, whisk together the remaining 2 teaspoons salt, oil, parsley, lemon juice, and allspice. Stir in the tomatoes and cucumber. Add the oil mixture to the rice and mix until well combined. Season with pepper and hot sauce to taste. Serve immediately or store in the refrigerator for up to 2 days.

NORTHWEST AUTUMN SALAD



Northwest Autumn Salad image

Make and share this Northwest Autumn Salad recipe from Food.com.

Provided by gailanng

Categories     Pears

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

1 head red leaf lettuce, torn into bite sized pieces
1 -2 head bibb lettuce, torn into bite sized pieces
2 Red Delicious apples, thinly slices and cut up (can sub Bartlett pears)
3/4 cup blue cheese, crumbled (can sub goat cheese)
1/2 cup vegetable oil
1/4 cup cider vinegar
2 tablespoons shallots, minced
1 tablespoon maple syrup
2 tablespoons lemon juice, freshly squeezed
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups pecan halves
3/4 cup sugar
2 tablespoons butter
1/4 teaspoon salt

Steps:

  • For dressing: Mix together oil, vinegar, shallot, syrup,lemon juice, salt and pepper until emulsified.
  • To Complete the Salad: Toss together lettuces, pears, pecans, cheese and dressing.
  • Serve immediately.
  • For the Candied Pecans:.
  • Stir together nuts, sugar, butter and salt in a heavy saucepan over medium heat, and cook, stirring constantly for 8 to 10 minutes or until sugar melts and turns golden brown.
  • Spread mixture in a single layer on lightly greased waxed paper. Cool and break into pieces.

Nutrition Facts : Calories 869.6, Fat 67.5, SaturatedFat 14.2, Cholesterol 34.2, Sodium 719.2, Carbohydrate 63.4, Fiber 7, Sugar 52.5, Protein 10.9

MEDITERRANEAN BROWN RICE SALAD



Mediterranean Brown Rice Salad image

My family and friends all love this salad, which they've referred to as "the Greek salad." The recipe makes enough to feed a crowd, so it's a perfect bring-along for a big party. No matter what you're looking for-something with the Greek flavors you love, or just a healthy, simple salad-it will not disappoint! If you'd like, substitute orzo for the rice. -Sarah Hawkins, Wanatah, Indiana

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 12 servings.

Number Of Ingredients 13

1-1/2 cups uncooked long grain brown rice
3-1/2 cups water
2 tablespoons white vinegar
2 tablespoons balsamic vinegar
1 garlic clove, minced
3/4 teaspoon pepper
1/2 teaspoon salt
1/2 cup olive oil
1/4 cup chopped fresh basil
6 ounces fresh baby spinach (about 8 cups), coarsely chopped
16 ounces cherry tomatoes, halved
6 green onions, thinly sliced
2 cups (8 ounces) crumbled feta cheese

Steps:

  • In a saucepan, combine rice and water; bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is absorbed, 35-40 minutes., Meanwhile, place vinegars, garlic, pepper and salt in bowl and whisk together. While whisking, gradually add oil in a steady stream. Stir in basil., Place spinach in a large bowl; add cooked rice. Stir in tomatoes, green onions and dressing; toss until spinach is wilted. Gently stir in feta. Loosely cover and refrigerate 2 hours or until cold.

Nutrition Facts : Calories 55 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 291mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

COLD RICE SALAD



Cold Rice Salad image

Either you like it or hate, it but at least try it! Serve with fruit and rolls.

Provided by Colleen

Categories     Salad     Grains     Rice Salad Recipes

Time 2h

Yield 8

Number Of Ingredients 13

2 cups water
1 cup uncooked white rice
3 eggs
1 tablespoon olive oil
2 boneless skinless chicken breasts, bite-size pieces
3 tablespoons olive oil
1 teaspoon vinegar
1 teaspoon salt
ΒΌ teaspoon pepper
1 cup tomatoes, diced
1 bunch raw broccoli, with stalk, chopped
1 cup frozen peas, thawed
1 cup frozen corn kernels, thawed

Steps:

  • Bring water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Cool, peel, and slice.
  • Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook chicken, stirring occasionally, until no longer pink and juices run clear.
  • Whisk remaining oil, vinegar, salt, and pepper together in a small bowl until lightly emulsified; set aside. Place tomatoes, broccoli, peas, and corn together in a large mixing bowl; toss to combine. Add chicken, eggs and rice, and toss again. Cover, and refrigerate for at least 1 hour before serving. Toss with dressing to coat just before serving.

Nutrition Facts : Calories 300 calories, Carbohydrate 30.2 g, Cholesterol 105.3 mg, Fat 11.1 g, Fiber 2.9 g, Protein 20.2 g, SaturatedFat 2.1 g, Sodium 447.9 mg, Sugar 3 g

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