Winter Rice Salad

This tasty winter salad combines crunchy dry roasted peanuts, mandarin oranges, spring onions and rice in a tasty light mayonnaise and yogurt dressing.

Course Salad, Side Dish

Cuisine British

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 227kcal

Author Corina Blum

Ingredients

150 g rice (I used a mixture of wild and basmati rice)
6 spring onions chopped
70 g dry roasted peanuts
30 g mayonnaise
40 g natural yoghurt
black pepper (optional)
295 g tin of mandarin orange segments in juice, drained
leftover roast chicken (optional)

Metric - US Customary

Instructions

Cook the rice according to the pack instructions. When cooked, rinse under cold water and drain well. Leave to stand in the sieve for any excess water to drain off. Alternatively, make this salad with leftover cooked rice.
Mix the rice, spring onions, peanuts, mayonnaise and yoghurt together. Add a little black pepper to taste.
Gently stir in the mandarin segments.
Serve on it's own or with leftover roast chicken.

Notes

Nutritional informaiton is approximate and a guideline only.

Nutrition