Salad: Confetti Rice Salad with Deviled Eggs

posted by abba 08-02-100 8:25 AM

* Exported from MasterCook *
Confetti Rice Salad With Deviled Eggs
Serving Size : 6 Preparation Time :0:00
Categories : Salads Pasta/Rice

4 cups cooked white rice (yield from 1 1/3 cups uncooked), chilled
1 (12-ounce) English cucumber (seedless), cut in large dice
1 large tomato, halved, seeded, cut in large dice
1 large yellow, red or green bell pepper, cut in large dice
1/3 cup finely chopped red onion

1/2 cup bottled Ranch dressing
1/4 cup snipped fresh dill
1 teaspoon salt
1/2 teaspoon pepper
Lettuce leaves
Deviled Eggs (recipe follows)

Put rice and vegetables in a large bowl. Add dressing ingredients and toss to mix and coat. Serve or cover and refrigerate up to 1 day.

To serve: Line a 2-quart serving bowl with lettuce leaves. Top with rice mixture and surround with deviled eggs.

Serves 8. Per serving with 2 Deviled Egg halves: 337 cal, 10 g pro, 34 g car, 17 g fat, 219 mg chol, 554 mg sod. Exchanges: 1 starch/bread, 3 vegetable, 1 medium-fat meat, 2 1/2 fat

Deviled Eggs: Hard-cook 8 large eggs, cool, then cut in half lengthwise. Carefully remove yolks to a small bowl or food processor. Add 2 1/2 tablespoons mayonnaise and 2 teaspoons Dijon mustard. Mash or process until smooth. Season with 1/4 teaspoon ground white pepper. Spoon or pipe into egg whites.

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