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Recipe

Cold Rice Pilaf Salad

40 min • 4 to 6 servings •
Bernice Rosenthall
Colorful rice salad with cherry tomatoes, green beans, chickpeas, black and green olives, and raisins in a ceramic bowl on a kitchen counter.

This is a wonderful salad that can be prepared in advance.

Ready

Salad

  • 1 cup rice pilaf, cooked
  • ½ cup sliced black olives
  • ½ cup sliced green olives
  • 2 scallions, chopped
  • 1- medium green pepper, chopped
  • 1 cup raisins
  • a few cherry/grape tomatoes, halved
  • ½ cup roasted peanuts

    • Dressing

  • 1 teaspoon of regular mustard
  • 1 Tbsp. lemon juice
  • ½ cup canola oil

    • Set

  • Rice cooker or pot
  • Bowl
  • Jar or small bowl for dressing

    • Go!

  • Cook rice pilaf according to package instructions. Let cool.
  • Mix all the salad ingredients together, except the peanuts.
  • Mix together mustard, lemon juice and canola oil.
  • Toss this mixture with the salad and refrigerate.
  • Add peanuts just before serving to keep them crisp.
  • SERVE CHILLED.

    • parve rice pilaf

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