Variegated Rice Salad

Name: Variegated Rice Salad
Ingredients: 1 c. cooked rice; 2 1/2 c. boiling water; 1 tsp. salt; 2 c. shredded red or green cabbage; 1 1/2 c. (about 6 oz.) cut green beans, blanched; 4 hard-cooked eggs, sliced; 1 1/2 c. shredded carrots; 1 1/2 c. cauliflowerets; 1 1/2 c. sliced mushrooms; 1/2 c. thinly sliced green onion (and tops); 3/4 c. mayonnaise or salad dressing; 1/2 c. sour cream; 2 Tbsp. minced parsley; 2 Tbsp. grated Parmesan cheese; 1 tsp. sugar; 1/4 tsp. white pepper

16 ingredients

6 steps

Ingredients

1 c. cooked rice
2 1/2 c. boiling water
1 tsp. salt
2 c. shredded red or green cabbage
1 1/2 c. (about 6 oz.) cut green beans, blanched
4 hard-cooked eggs, sliced
1 1/2 c. shredded carrots
1 1/2 c. cauliflowerets
1 1/2 c. sliced mushrooms
1/2 c. thinly sliced green onion (and tops)
3/4 c. mayonnaise or salad dressing
1/2 c. sour cream
2 Tbsp. minced parsley
2 Tbsp. grated Parmesan cheese
1 tsp. sugar
1/4 tsp. white pepper

Directions

1

Prepare rice according to package directions and chill.
2

Layer red cabbage, beans, eggs and rice in a large glass bowl. Repeat with remaining vegetables.
3

Mix mayonnaise and remaining ingredients.
4

Spread over top.
5

Loosely cover with plastic wrap and refrigerate 8 hours or overnight.
6

Yields 12 servings, 127 calories per serving.