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Chilled Marinated Vegetable Rice Salad Recipe

A great way to serve all your garden fresh vegetables.

Ingredients:

3 Tbsp. Heinz Apple Cider Vinegar
2 Tbsp. Olive or vegetable oil
2 Tbsp. Chopped fresh flat-leaf parsley
1/2 tsp. Sugar
1/2 tsp. Salt
1 cup Quartered or halved cherry tomatoes
1/2 cup Sliced celery
1/3 cup Chopped red onion
1/3 cup Sliced ripe olives
2 cups Cooked white rice, cooled to room temperature

 

Method:

  1. In a large bowl, whisk together Vinegar, oil, parsley, sugar and salt until well mixed. Season with pepper to taste if desired. Add tomatoes, celery, onion and olives, and toss until well coated. Cover and refrigerate for one hour, or overnight if desired.
  2. To serve, add rice to vegetable mixture and toss lightly. Serve chilled.

Makes 8 side dish servings (about 1/2 cup per serving)
Prep Time: 20 minutes
Cook Time: 0 minutes
Chill Time: 1 hour

TIP: If desired, add more of your favorite vegetables, such as chopped zucchini, chopped bell peppers and sliced cucumber. Substitute white rice with cooked brown rice if desired.


TIP: Marinade can be made a day in advance. Cover and store in refrigerator until ready to use.

Read the next Article: Tangy Cucumber Dressing Recipe

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Gardening Tip of the Day

  • Fall salad crops can be difficult to start because garden soil is often very warm when seeds need to be planted. To trick the internal mechanism that allows seeds to germinate in warm ground, freeze them for a week or two.
    Or start seeds indoors in flats where it’s cool, and transplant seedlings into the garden immediately after germination. Be sure to include winter or cold-hardy lettuce varieties when planting. They will take temperatures down into the 20s with little or no protection. ‘Little Caesar’, Buttercrunch’ lettuces, ‘Frizz E’endive and ‘Baby’s Leaf Hybrid’ spinach are good choices. When the thermometer dips below freezing, lay an old bed sheet or floating row cover directly over the lettuce, endive and spinach for protection.