Vegetable Rice Ring Salad -- Quad-Cities Online Recipe Book
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Salads:

Vegetable Rice Ring Salad

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Ingredients

2 cups cooked rice
1/2 cup bottled Italian salad dressing
1/2 cup mayonnaise
1 cup sliced radishes
1 cucumber, seeded and chopped
2 tomatoes, chopped
1/2 cup chopped celery
1 green pepper, chopped
Salt to taste

Instructions

Combine rice and Italian dressing. Cover and chill several hours or overnight. Add mayonnaise and stir. Fold in vegetables and add salt. Press into a bundt pan or 10-12 cup mold sprayed with nonstick cooking spray. Refrigerate two to three hours before unmolding.

Nancy O'Mary
Rock Island



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