Recipe: Dill rice and vegetable salad
Posted April 12, 2012
As it begins to warm up, my family's dinners turn from hearty fare to salads, cheese plates, dips and lots of fresh fruits and vegetables. Here's a favorite from my own childhood (thanks Mom!) that I serve to my own family now. It's great for pot lucks too.
Dill Rice and Vegetable Salad
3 cups cooked rice (I have always used white rice, but it would be good with brown rice too)
1/2 cup mayonnaise (I usually use light mayo)
1/2 cup Italian dressing
2 tablespoons chopped fresh dill
2 tablespoons chopped onion
Variety of chopped raw vegetables
Salt and pepper
Mix all ingredients except rice in a large bowl. Add rice while warm and mix. When chilled, add a variety of chopped vegetables. Choose four or five of the following raw vegetables: carrots, celery, broccoli, cauliflower, green pepper, snow peas, raw green beans, radishes, fresh peas, etc. I usually add 1 to 1 1/2 cups of fresh veggies, but you can add more or less depending on what you prefer or have on hand. Mix it all together and enjoy!
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