Sour Cream Rice Salad

Combine the cooked rice, sliced celery, green onions, and radishes in a large mixing bowl, tossing gently to distribute the ingredients evenly.

Whisk together the sour cream, lemon juice, and blue cheese salad dressing mix in a separate bowl until smooth and well combined, breaking up any lumps from the dressing mix.

Pour the sour cream dressing over the rice mixture and fold gently with a rubber spatula until all ingredients are evenly coated.

Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the rice to absorb the dressing.

Stir the salad gently once more before plating, adjusting seasoning with additional lemon juice if needed.

Divide the salad among four serving bowls and serve chilled.