Confetti Rice Salad With Deviled Eggs
Confetti Rice Salad With Deviled Eggs
Recipe By : Don't know where I got this recipe..it's delicious!
Serving Size : 6 Preparation Time :0:00
Categories : Salads Pasta/Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****
CONFETTI RICE SALAD WITH DEVILED EGGS
Total Time: 50 min Cost per Serving: 62 cents
Planning Tip: Both salad and eggs can be prepared 1
day ahead.
4 cups cooked white rice (yield from 1 1/3 cups uncooked),
chilled
One 12-ounce English cucumber (seedless), cut in large
dice
1 large tomato, halved, seeded, cut in large dice
1 large yellow, red or green bell pepper, cut in large
dice
1/3 cup finely chopped red onion
DRESSING
1/2 cup bottled Ranch dressing
1/4 cup snipped fresh dill
1 teaspoon salt
1/2 teaspoon pepper
Lettuce leaves
Deviled Eggs (recipe follows)
1. Put rice and vegetables in a large bowl. Add dressing
ingredients and toss to mix and
coat. Serve or cover and refrigerate up to 1 day.
2. To serve: Line a 2-quart serving bowl with lettuce
leaves. Top with rice mixture and
surround with deviled eggs.
* Serves 8. Per serving with 2 Deviled Egg halves: 337
cal, 10 g pro, 34 g car, 17 g fat, 219
mg chol, 554 mg sod. Exchanges: 1 starch/bread, 3 vegetable,
1 medium-fat meat, 2 1/2 fat
DEVILED EGGS Hard-cook 8 large eggs, cool, then cut
in half lengthwise. Carefully
remove yolks to a small bowl or food processor. Add
2 1/2 tablespoons mayonnaise and
2 teaspoons Dijon mustard. Mash or process until smooth.
Season with 1/4 teaspoon
ground white pepper. Spoon or pipe into egg whites.
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