Rice Salad Recipe

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Rice Salad
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Ingredients:

Directions:

  1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.
  2. Place eggs in a saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  3. Rinse frozen peas under cold water. Strain, and place in a large mixing bowl. Add eggs, rice, celery, onions, and pimiento; toss to combine, and set aside. In a separate bowl, stir the mayonnaise together with mustard, lemon juice, relish, tuna, dill, salt, and pepper until well blended. Add to the vegetable mixture, and toss to combine. Cover, and refrigerate for a minimum of 4 hours. Toss once more before serving. Serve chilled.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 344.19 Kcal (1441 kJ)
Calories from fat 218.72 Kcal
% Daily Value*
Total Fat 24.3g 37%
Cholesterol 135.8mg 45%
Sodium 610.36mg 25%
Potassium 132.27mg 3%
Total Carbs 24.07g 8%
Sugars 3.46g 14%
Dietary Fiber 0.88g 4%
Protein 7.51g 15%
Vitamin C 2.2mg 4%
Iron 1.8mg 10%
Calcium 37.9mg 4%
Amount Per 100 g
Calories 191.38 Kcal (801 kJ)
Calories from fat 121.62 Kcal
% Daily Value*
Total Fat 13.51g 37%
Cholesterol 75.51mg 45%
Sodium 339.39mg 25%
Potassium 73.55mg 3%
Total Carbs 13.39g 8%
Sugars 1.93g 14%
Dietary Fiber 0.49g 4%
Protein 4.18g 15%
Vitamin C 1.2mg 4%
Iron 1mg 10%
Calcium 21.1mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.7
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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