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The Best-Ever Molded Rice Salad Recipe
A Make-Ahead, Vegetable-Infused Molded Rice Salad
If you are looking for a tasty, cold rice side dish, The Best-Ever Molded Rice Salad With Vegetables is ideal. It is a simple and satisfying make-ahead side dish, consisting of just seven ingredients -- including one and a half cups of your favorite raw vegetables.
This molded rice dish is one that I always serve when we have Christmas Dinner in July (or June or August or whenever) but of course it would be just as good whenever you need a cold side dish.
- 5 cups of cooked rice HOT
- 1 1/2 cups vegetables chopped or shredded
- 1/2 cup mayonnaise
- 1/4 cup vegetable or olive oil
- 2 tbsp white wine vinegar
- 1/2 to 1 tsp salt
- 1/4 pepper to taste
- Prepare, by either chopping or shredding, 1 1/2 cups of vegetables that you like to eat raw. These vegetables can include green onions, peppers, celery, peas, carrots, zucchini, radishes. I would avoid wet vegetables like cucumbers and tomatoes.
- Cook your choice of rice.
- Put the hot cooked rice into a large bowl with the vegetables and stir together gently and then stir in the mayonnaise, mixing well.
- In a separate dish, whisk together the oil, vinegar, salt and pepper and then add this wet mixture to the rice and vegetables.
- Put the mixture into a 6-cup mold or other container (I simply use a loaf pan) and chill until needed.
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Canadian Living Magazine
Still offering up fresh summer salad recipes and so much more.
The Best-Ever Molded Rice Salad recipe was adapted from a recipe that appeared in Canadian Living magazine many years ago. I have tweaked the recipe a bit here to make it more friendly in today's culinary world.
Canadian Living magazine is an extremely enjoyable magazine because it covers a wide variety of interests including current events, family life (with all forms of the family represented) and, of course, recipes.
Tupperware 6-Cup Salad Mold
As is obvious from the photo of my rice salad shown above, you do not need to have a salad mold to make this recipe. (I used a loaf pan.) However, I am sure that my salad would be more attractive if I did have a salad mold like this one from Tupperware, which would have allowed me to put a second salad like my Snow Pea and Cherry Tomato Salad in the middle.
More Molded Salad Recipes
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- Lime Sherbet Molded Salad from Taste of Home
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- Sensational Shrimp Mold Recipe from Paula Deen and the Food Network
Paula Deen and the Food Network bring you a Sensational Shrimp Mold recipe.
Simply Salads Cookbook
By Jennifer Chandler
Simply Salads boasts near perfect five-star reviews from the Amazon customers who have purchased it. It is a cookbook packed with more than 100 recipes that are fairly simple, starting as it does with pre-washed salad bases. (Although I always rewash my salad, it still seems easier to start with a bag of pre-washed lettuce for some reason.) Author Jennifer Chandler shares recipes for a wide and varied selection of salads including a Steakhouse Wedge Salad, a Margarita Chicken Salad, a Thai Beef Salad and a Lobster Salad. She also includes dressings and coleslaws and bean, rice and pasta-based dishes.
More Summertime Recipes
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- The Best-Ever Summer Salad Recipe Collection
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© 2011 Treasures By Brenda