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Recipe: Dill rice and vegetable salad

As it begins to warm up, my family's dinners turn from hearty fare to salads 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.

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By
Sarah Lindenfeld Hall

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
Ingredients
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

Directions

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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