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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This recipe is a crunchy, tangy salad. It's a great use for leftover rice and quick to prepare.Judi Brinegar, Liberty, North Carolina Ingredients:
1 cup cooked rice |
1/3 cup shredded carrot |
1/4 cup diced celery |
1/4 cup diced green pepper |
1 jar (2 ounces) diced pimientos, drained |
1 green onion, thinly sliced |
2 tablespoons vegetable oil |
2 tablespoons cider or red wine vinegar |
1/2 teaspoon sugar |
salt and pepper to taste |
Directions:
1. In a bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine oil, vinegar, sugar, salt and pepper; shake well. Pour over salad and toss. Chill until serving. Yield: 2 servings.
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