Andalusian Rice Salad

Penelope Uptain

By
@phu10

My sister gave me this recipe many years ago. It is a great change from potato salad for a picnic and it travels well. I have changed the spices in the dressing. I have added chicken or sliced salame a few times.


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Rating:

Comments:

Serves:

10 - 12

Prep:

1 Hr

Cook:

1 Hr

Method:

Stove Top

Ingredients

4 c
cold cooked white or brown rice
1/4 c
chopped sweet peppers (i use yellow or orange)
1/4 c
chopped green onions
2 Tbsp
chopped parsley
5 small
tomatoes chopped
5
olives sliced
2
hard boiled eggs chopped or sliced

DRESSING

2-3 Tbsp
apple cider vinegar
1/2 tsp
pepper
1/2 tsp
dry mustard
1 clove
garlic
1 tsp
dry oregano leaves (i use basil)
1/2 c
salad oil
11/2 tsp
salt

Directions Step-By-Step

1
Cook the rice and cool. I often cook it the night before I need it.
2
Chop the vegetables and add to a large bowl with the rice.
3
Chop the eggs and add to the salad, or slice them to use as a garnish on the top.
4
Combine the dressing and add to the salad.
5
Refrigerate until serving.

About this Recipe

Course/Dish: Rice Sides, Other Salads
Main Ingredient: Rice/Grains
Regional Style: Spanish