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KATHY L.
Fresh rice salad
Rice salad with corn, tomatoes, pickles and cooked ham.
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Ingredients
Directions
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Boil the rice according to the instructions on the package.
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Meanwhile, whisk the vinegar, mustard and oil into a vinaigrette with the whisk and season with (freshly ground) salt and pepper.
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Spoon the vinaigrette through the still warm rice and allow to cool. Drain the corn and gherkin and cut the pickle and tomato into cubes.
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Spoon the corn, tomato and pickle through the rice. Cut the ham into cubes and the fresh mint fine.
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Sprinkle the ham cubes with the fresh mint over the rice salad. Divide the rice over plates.
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Nutrition
260Calories
Sodium0% DV1.375mg
Fat18% DV12g
Protein22% DV11g
Carbs9% DV27g
Fiber24% DV6g
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