Picnic Rice Salad
A colorful and flavorful cold rice salad with eggs, crunchy vegetables, and tangy relish, perfect for picnics, potlucks, or light summer lunches.
Ingredients
- 3 cups cooked rice, cooled ⓘ
- 2 hard cooked eggs
- 1/2 cup chopped celery ⓘ
- 1/3 cup chopped green pepper ⓘ
- 1/4 cup chopped onion ⓘ
- 1 jar (2 oz.) diced pimentos, drained ⓘ
- 1/4 cup dill pickle relish
- 1/3 cup mayonnaise ⓘ
- 1/3 cup sweet pickle relish ⓘ
- 1/4 cup French salad dressing ⓘ
- 1 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- Leaf lettuce ⓘ
Instructions
- In a large bowl, combine cooked rice, chopped hard-cooked eggs, chopped celery, chopped green pepper, chopped onion, diced pimentos, and dill pickle relish.
- In a small bowl, mix mayonnaise, sweet pickle relish, French salad dressing, salt, and pepper.
- Fold the dressing mixture into the rice mixture until well combined.
- Serve in a lettuce-lined bowl or directly on a plate. Refrigerate leftovers.
Tips & Substitutions
For a lighter version, substitute Greek yogurt for mayonnaise. If you prefer a crunchier texture, add some chopped nuts or seeds like sunflower seeds. Consider using brown rice for added nutrients. Fresh herbs like dill or parsley can also elevate the flavor. For a more colorful dish, mix in some chopped carrots or cherry tomatoes. This salad can be served chilled or at room temperature.
Serving Suggestions
Serve this Picnic Rice Salad as a refreshing side dish at picnics or barbecues. It pairs beautifully with grilled chicken or fish. For a vegetarian meal, complement it with a mixed greens salad or the Bow Tie Cabbage Salad. This dish is also great for meal prep, allowing you to enjoy it throughout the week.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors will meld over time, making it even tastier. If the salad appears dry after refrigeration, add a little extra dressing before serving. Avoid freezing, as the texture of the rice and vegetables may become mushy upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Picnic Rice Salad contains roughly 310 calories, with 6g protein, 43g carbohydrates, and 14g fat. It is an excellent source of vitamin C (115% of the Daily Value) and dietary fiber (20% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 892mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover rice for this recipe?
Absolutely! Using leftover rice is a great way to save time and reduce waste. Just ensure that the rice is fully cooled before mixing it with the other ingredients to maintain the right texture and flavor.
What can I substitute for pimentos?
If you don't have pimentos on hand, you can use chopped roasted red peppers or even chopped olives for a different flavor. Both options will add a nice color and taste to the salad.
Is this recipe suitable for vegetarians?
Yes, this Picnic Rice Salad is vegetarian-friendly as it contains no meat. Just double-check the ingredients in your dressings to ensure they meet your dietary preferences, and feel free to add more veggies for extra nutrition.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).