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Spanish Salad

Spanish Salad dish


4 cups cooked Riceland Gold Parboiled Rice
1/2 cup chopped red onion
1/2 cup chopped green pepper
1 cubed avocado
2 hard cooked eggs, cubed
1 jar (5 oz.) stuffed, sliced Spanish olives
1 medium tomato, cut into wedges
Lettuce leaves

1/2 cup vegetable oil
1/4 cup red wine vinegar
1 Tbsp. minced parsley
1 clove minced garlic
1/2 tsp. salt
1/2 tsp. freshly ground black pepper


In large bowl, combine rice, onions, green peppers, avocado, eggs and olives; set aside. In small bowl or jar, add all dressing ingredients. Mix or shake well. Pour dressing over rice mixture. Mix well; chill before serving. Serve salad on bed of lettuce. Garnish with tomato wedges. (From our "America's Kitchen" cookbook)