Rice Salad

This rice salad is a great summer salad in place of potato salad, or any time of year!

Step: 1

In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.

Step: 2

Place eggs in a saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Step: 3

Rinse frozen peas under cold water. Strain, and place in a large mixing bowl. Add eggs, rice, celery, onions, and pimiento; toss to combine, and set aside. In a separate bowl, stir the mayonnaise together with mustard, lemon juice, relish, tuna, dill, salt, and pepper until well blended. Add to the vegetable mixture, and toss to combine. Cover, and refrigerate for a minimum of 4 hours. Toss once more before serving. Serve chilled.

Per Serving: 424 calories; protein 17.2g; carbohydrates 30.1g; fat 26.2g; cholesterol 158.8mg; sodium 691.4mg.

Fruit salad is morely of the easiest salads to produce . It is more in fibre and water content . As fruits contain natural sweetness , you can have them for eat in mornings . The sugar in it will give you enough energy for the day and make body fit with your sweet cravings too.

Salads often get a bad rap for being unsatisfying (if they’re lean and mean) or unhealthy (if they’re not lean and mean). The core of middle ground is less talked more , but it’s exactly where you’ll find the salads that may fuel weight loss.