RCI-RC.004.0109.001
Eggstravaganza Rice Salad
Makes 8 servings.
Prep35 min
Cook12 min
Total47 min
Servings4
Difficultyintermediate
Ingredients
- hard-cooked eggs8 unitsliced
- cooked rice4 cupscooled to room temperature
- x 10-ounce package frozen peas1 unitthawed
- 1 cup
- ¾ cup
- ⅔ cup
- spinach or lettuce leaves (optional)1 unit
Method
1
Slice the hard-cooked eggs into even rounds or half-moons and set aside.
2
Combine the cooled cooked rice, thawed frozen peas, diced red pepper, and sliced green onions in a large mixing bowl.
3
Pour the Italian salad dressing over the rice mixture and toss gently with a fork or spatula until all ingredients are evenly coated, about 1-2 minutes.
4
Fold the sliced hard-cooked eggs into the salad with a light hand to avoid breaking them, mixing just until combined.
5
Taste and adjust seasoning if needed, adding more dressing or salt and pepper as desired.
6
If using spinach or lettuce leaves, arrange them on a serving platter or individual plates as a base.
7
Spoon the rice salad over the greens, or serve directly in bowls, and allow guests to add extra dressing if preferred.