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MARINATED VEGETABLE RICE SALAD

Ingredients

  • 2 teaspoon(s) salt
  • 1 cup(s) Sugar
  • 1 cup(s) vinegar
  • ½ cup(s) vegetable oil
  • ½ cup(s) water
  • 4 cup(s) cooked & cooled rice
  • ½ cup(s) chopped onion
  • + 9 more ingredients
    • ½ cup(s) chopped green pepper
    • 1 cup(s) chopped celery
    • 1 can(s) English peas (17 ounce can)
    • 1 can(s) sliced carrots (16 ounce can)
    • 1 jar(s) diced pimento (2 ounce jar)
    • 1 can(s) whole kernel corn (16 ounce can)
    • 1 can(s) sliced water chestnuts (8 ounce can)
    • 4 tablespoon(s) McCormick Salad Supreme seasoning
    • 2 teaspoon(s) oregano

Drain all canned vegetables. Combine all vegetables and rice in a large container. In a saucepan, combine water, oil, vinegar, sugar, and salt. Heat almost to boiling. Allow to cool slightly, and pour over vegetables. Cover and refrigerate for several hours or overnight. Serves 12-15.

View full recipe at RecipeTips.com

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