In Greek: ρυζοσαλάτα με λαχανικά, pronounced ree-zoh-sah-LAH-tah meh lah-hah-nee-KAH
Rice and frozen vegetables are easy to combine with mayonnaise (try homemade), to create an attractive salad that works well at the table or on the buffet. I use a selection of garden vegetables (peas, beans, carrots, red and green peppers, and potatoes), and it works well with other veggie combinations.
Ingredients:
- 1 pound of frozen mixed vegetables
- 1 1/3 cups of long grain white rice
- 1/2 teaspoon of salt
- 6-7 tablespoons of mayonnaise
Preparation:
Cook rice and vegetables separately, according to package directions, with no salt. Rinse with cold water and drain.
In a large salad bowl, combine rice and vegetables, season with salt, and toss. Add mayonnaise and mix to coat evenly. Cover and chill before serving.
Serve in a large bowl, or pack into a small mold or teacup to make servings that can be placed on salad plates, or with the meal on a dinner plate.
Yield: about 6 cups