Ricen Peach Salad Recipes

PEACHY RICE SALAD

Peachy Rice Salad image

We especially love this refreshing rice salad in summer, when fresh peaches are available. Yogurt and honey make light dressing while celery and walnuts add crunch. -Linda Goshorn of Bedford, Virginia

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1/3 cup plain yogurt
2 tablespoons honey
4 teaspoons lemon juice
1/2 teaspoon salt
2 cups cold cooked rice
2 medium peaches, peeled and diced or 1-1/2 cups frozen unsweetened peach slices, thawed and diced
1/2 cup sliced celery
1/4 cup coarsely chopped walnuts, toasted

Steps:

In a large bowl, combine the yogurt, honey, lemon juice and salt. Stir in the rice, peaches and celery. Cover and refrigerate. Just before serving, stir in walnuts.

Nutrition Facts : Calories 226 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 313mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

RICE N' PEACH SALAD

Rice N' Peach Salad image

Make and share this Rice N' Peach Salad recipe from Food.com.

Provided by jobre

Categories Brown Rice

Time 25m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups cooked Minute brown rice
1 (11 ounce) can whole kernel corn, drained
1 cup almonds, toasted and chopped
1 cup frozen peas, thawed
1 peach, peeled, coarsely chopped
1/2 cup kraft Catalina dressing
1/4 cup chopped red onion
1/4 cup cilantro, chopped

Steps:

Mix all ingredients in a large bowl.
Refrigerate until ready to serve.

Nutrition Facts : Calories 199.3, Fat 13.4, SaturatedFat 1.4, Sodium 272.8, Carbohydrate 17.5, Fiber 3.4, Sugar 5.2, Protein 5.2

PEACH CHICKEN SALAD

Peach Chicken Salad image

This salad recipe from Priscilla Gilbert of Indian Harbour Beach, Florida is perfect for a summer luncheon and a great way to use up leftover chicken and fresh mint from your garden. "It also tastes just as good made with nectarines," notes Priscilla.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

3 medium peaches, peeled and cubed
2 cups cubed cooked chicken breast
1 medium cucumber, seeded and chopped
3 tablespoons finely chopped red onion
MINT VINAIGRETTE:
1/4 cup white wine vinegar
1 tablespoon lemon juice
1/3 cup sugar
1/4 cup minced fresh mint
1/4 teaspoon salt
1/8 teaspoon pepper
4 lettuce leaves

Steps:

In a large bowl, combine the peaches, chicken, cucumber and onion; set aside. In a blender, combine the vinegar, lemon juice, sugar, mint, salt and pepper; cover and process until smooth. Drizzle over chicken mixture; toss to coat. Cover and refrigerate until chilled. Use a slotted spoon to serve on lettuce-lined plates.

Nutrition Facts : Calories 225 calories, Fat 2g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 193mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges

RICE'N PEACH SALAD

Rice'n Peach Salad image

Another recipe from Kraft Kitchens Summer 2005 issue. It looks really intriguing! I'm hoping to make it soon.

Provided by Mel T

Categories White Rice

Time 20m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups cooked Minute Rice
1 (341 ml) can corn or 1 1/2 cups corn, from cob
1 cup almonds, toasted and chopped
1 cup fresh peas (or frozen, thawed)
1 peach, peeled and coarsely chopped
1/2 cup Catalina dressing
1/4 cup chopped red onion
1/4 cup chopped cilantro or 1/4 cup chopped fresh parsley

Steps:

Mix all ingredients in large bowl.
Refrigerate until ready to serve.

Nutrition Facts : Calories 236.2, Fat 13.4, SaturatedFat 1.4, Sodium 157.7, Carbohydrate 25.6, Fiber 3.5, Sugar 5.2, Protein 6

GRILLED PEACH, RICE & ARUGULA SALAD

Grilled Peach, Rice & Arugula Salad image

This hearty salad was created when I needed to clear out some leftovers from the fridge-and it became an instant hit! The grilled peaches are the ultimate "tastes like summer" salad booster. -Lauren Wyler, Dripping Springs, Texas

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

3 tablespoons cider vinegar
2 tablespoons Dijon mustard
2 tablespoons canola oil
2 tablespoons maple syrup
1 tablespoon finely chopped shallot
1/4 teaspoon cayenne pepper
SALAD:
1 package (8.8 ounces) ready-to-serve long grain and wild rice
2 medium peaches, quartered
6 cups fresh arugula (about 4 ounces)
6 bacon strips, cooked and crumbled
1/2 cup crumbled goat cheese

Steps:

For dressing, whisk together first 6 ingredients., Prepare rice according to package directions; cool slightly. Place peaches on a lightly oiled grill rack over medium heat. Grill, covered, until lightly browned, 6-8 minutes, turning occasionally., To serve, add bacon and 1/4 cup dressing to rice. Line a platter with arugula; top with rice mixture and peaches. Drizzle with remaining dressing; top with cheese.

Nutrition Facts : Calories 218 calories, Fat 11g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 530mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

"PEACHY" CURRIED RICE SALAD

Make and share this "peachy" Curried Rice Salad recipe from Food.com.

Provided by Shazzie

Categories Rice

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 6

Ingredients

4 cups white rice, cooked
1 cup mayonnaise
4 tablespoons chutney
1 (8 ounce) can peaches, drained and diced
1 tablespoon curry powder, mild
1 onion, finely chopped

Steps:

Combine all ingredients and refrigerate for 1-2 hours for flavours to blend.
If desired, mayo may be thinned with a little milk.

Nutrition Facts : Calories 476.2, Fat 10.5, SaturatedFat 1.6, Cholesterol 7.6, Sodium 216.2, Carbohydrate 87.1, Fiber 3.5, Sugar 4.9, Protein 7

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