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Confetti Rice Salad with Deviled Eggs
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  • total
  • prep
337 calories/serving

Provided By:
Woman's Day

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    • Ingredients

    Serves:

      • 4 cups cooked white rice (yield from 11/3 cups uncooked), chilled
      • large dice
      • 1 large tomato, halved,  seeded, cut in large dice
      • 1 large yellow, red or green bell pepper, cut in large dice
      • 1/3 cup finely chopped red onion
      • DRESSING
      • 1/2 cup bottled Ranch dressing
      • 1/4 cup snipped fresh dill
      • 1 teaspoon salt
      • 1/2 teaspoon pepper
      • Lettuce leaves
      • Deviled eggs
      • 21/2 tablespoons mayonnaise
      • 2 teaspoons Dijon mustard
      • 1/4 teaspoon ground white pepper

    Directions

    Put rice and vegetables in a large bowl. Add dressing ingredients and toss to mix and coat. Serve or cover and refrigerate up to 1 day.

    To serve: Line a 2-quart serving bowl with lettuce leaves. Top with rice mixture and surround with deviled eggs.

    DEVILED EGGS

    Hard-cook 8 large eggs, cool, then cut in half lengthwise. Carefully remove yolks to a small bowl or food processor. Add 21/2 tablespoons mayonnaise and 2 teaspoons Dijon mustard. Mash or process until smooth. Season with 1/4 teaspoon ground white pepper. Spoon or pipe into egg whites.

    Planning Tip:  Both salad and eggs can be prepared 1 day ahead.

    Nutrition Facts

    Per Single Serving / Serves 1 Total
    Calories 337Calories from fat 153
    Total Fat 17gm26%Cholesterol 219mg73%
    Sodium 554mg23%Total Carbohydrate 34gm11%
    Protein10gm

    Nutrition Facts provided by: Woman's Day

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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