 |
Prep Time: 8 Minutes Cook Time: 0 Minutes |
Ready In: 8 Minutes Servings: 6 |
|
One of my family's favorite salads! Prep time does not include cooking the rice. This needs to chill for minumum of 3 hours before serving, so plan ahead. Please don't leave out the pimientos, this is really what brings out the flavor in this salad. I have even added in crumbled feta cheese or cubed cheddar cheese, but that is optional. All ingredients can be adjusted to suit taste. Recipe may be doubled if desired. Ingredients:
3 cups cooked rice, cooled |
3 -4 hard-boiled eggs, chopped |
2 -3 stalks celery, finely chopped |
1 small green bell pepper, chopped |
1/4 cup radish, finely chopped |
1 small onion, chopped |
1 (2 ounce) jar pimientos, drained and diced (can use 2 jars) |
1/4 cup sweet pickle relish |
1/2 cup mayonnaise (can use more if desired) |
1/4 cup french dressing (or to taste, i use kraft) |
salt and pepper |
Directions:
1. In a large bowl, combine the first 7 ingredients; mix to combine.
2. In a small bowl, combine the mayo, relish, salad dressing, salt and pepper; add to the rice mixture; stir to combine well.
3. Chill in the fridge for 3 or more hours before serving.
|
|