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Imperial Rice Salad

Imperial Rice Salad recipe image
This Imperial Rice Salad is a refreshing and colorful dish that brings home-style comfort to any table. It combines fluffy quick-cooking rice with crisp green peppers, juicy tomato strips, and briny black olives for a satisfying texture contrast. The dressing, made with wine vinegar, dry mustard, and garlic, adds a pleasant kick of heat and bright acidity that ties the ingredients together. Perfect for a light lunch, a picnic side, or a vegan-friendly accompaniment to grilled meats, this salad is simple to assemble using pantry staples. It serves up great flavor with minimal effort, making it a reliable recipe for weeknight dinners or casual gatherings.
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Calories: 43.2
Dietary: Gluten-free
Description
This Imperial Rice Salad is a refreshing and colorful dish that brings home-style comfort to any table. It combines fluffy quick-cooking rice with crisp green peppers, juicy tomato strips, and briny black olives for a satisfying texture contrast. The dressing, made with wine vinegar, dry mustard, and garlic, adds a pleasant kick of heat and bright acidity that ties the ingredients together. Perfect for a light lunch, a picnic side, or a vegan-friendly accompaniment to grilled meats, this salad is simple to assemble using pantry staples. It serves up great flavor with minimal effort, making it a reliable recipe for weeknight dinners or casual gatherings.
Ingredients
  • 4 cups quick-cooking rice, cooked and cooled
  • 3 medium tomatoes, cut into thin strips
  • 1 large green bell pepper, cut into thin strips
  • 0.25 cup slivered pimiento
  • 4 bunches scallions, very finely sliced
  • 1 can (8 oz) frozen peas, thawed
  • 1 can (4 oz) black olives, chopped
  • 3 tbsp wine vinegar
  • 1 tsp dry mustard
  • 1 clove garlic, minced
  • to taste salt and pepper
Directions
  1. 1
    Cook the quick-cooking rice according to package directions, then spread it out on a baking sheet to cool completely.
  2. 2
    In a large mixing bowl, whisk together the wine vinegar, dry mustard, minced garlic, salt, and pepper to create the dressing.
  3. 3
    Add the cooled rice, tomato strips, green pepper strips, slivered pimiento, sliced scallions, thawed peas, and chopped black olives to the bowl with the dressing.
  4. 4
    Gently toss all ingredients together until the rice and vegetables are evenly coated with the vinaigrette.
  5. 5
    Cover the bowl and refrigerate the salad for at least 30 minutes to allow flavors to meld before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 43.2kcal
% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 12.0mg1%
Total Carbohydrate 9.4g4%
Dietary Fiber 2.9g12%
Sugars 6.2g
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best texture, ensure the rice is completely cool before mixing to prevent the vegetables from wilting.

Garnish with fresh watercress, extra tomato strips, black olives, or cucumber slices when serving for added freshness and visual appeal.

This salad can be stored in an airtight container in the refrigerator for up to 2 days. The flavors may intensify as it sits.

Feel free to substitute other vegetables like diced cucumbers or celery for variety, depending on your preference.

Keywords: rice salad, vegan salad, imperial salad, quick rice, peas, black olives, scallions, pimiento, green pepper, tomato strips, vinegar dressing, mustard, garlic, picnic food, lunch salad, side dish, chilled salad, fresh vegetables, easy recipe, plant based
Read it online: https://www.chefs-mate.com/recipe/imperial-rice-salad/