Buffet Vegetable Rice Salad Recipes

MEDITERRANEAN RICE SALAD WITH VEGETABLES

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 18 to 20 minutes. Remove from heat and pour enough cold water on top of the cooked rice to cover it. Stir to cool. Drain well; transfer rice into a bowl. Stir in 1 tablespoon olive oil and season with herb salt.
• Mix capers, parsley, and lemon zest in a small bowl; add to rice. Mix in zucchini, carrots, yellow bell pepper, and red bell pepper. Season with remaining 1 tablespoon olive oil, lemon juice, and salt.

BUFFET RICE SALAD

Steps:

• Cook rice according to package directions. Combine the mayonnaise, onion, dressing, mustard, salt and pepper; add to hot rice and mix well. Cool to room temperature. , Fold in ham, eggs, cheese, celery, relish and pimientos; mix well. Chill for 2-3 hours.

BUFFET VEGETABLE SALAD

Steps:

• In a small bowl combine the yogurt, lemon juice, garlic and seasonings.
• Cook zucchini and carrots in a pot of water until tender.
• Remove zucchini and carrots and rinse under cool water.
• Slice zucchini and carrots lengthwise into quarters and then cut each quarter in half.
• Arrange lettuce on a serving platter and arrange rows of the zucchini and carrots.
• Toss beans with feta cheese and arrange in rows on the platter as well.
• Cover with plastic wrap and chill.
• To serve, spoon yogurt dressing over zucchini and carrots, and then sprinkle with walnuts.

VEGETABLE RICE SALAD

Steps:

• Combine first 5 ingredients. Stir in remaining ingredients. Cover, chill and eat!