Filter
Reset
Sort ByRelevance
Brian Dodd
Rice salad with cheese chips
Salad of rice, paprika, artichoke, cheese and egg.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the rice according to the instructions on the package. Drain and let cool.
-
Meanwhile, boil the eggs hard in 8 minutes. Scare under cold running water and cut into parts.
-
Let the artichoke hearts drain and absorb the moisture. Cut the hearts into pieces.
-
Puree the mayonnaise, capers and cheese with 3 tbsp of the absorbed artichoke liquid into a dressing.
-
Season with pepper and salt. Mix the dressing and paprika mix through the rice.
-
Divide the pepper mix, egg pies, artichoke and almonds. Sprinkle with the cheese.
Blogs that might be interesting
-
40 minMain dishchicken breast, sunflower oil, cornstarch, Red pepper, shiitake, wok noodles, fresh ginger, garlic, bunch onion, traditional olive oil, Oyster sauce, tap water, carrot julienne, bean sprouts,Chicken Chow Mein
-
35 minMain dishchilled oven cod with tomato and basil, tagliatelle, Broccoli, steam vegetables green beans haricot beans sugar snaps, pesto alla Genovese,cod with pesto paste
-
30 minMain dishbutter, Apple, casselerrib, onion, marjoram, cooking cream, Apple juice, all-in-one, cornstarch,casselerrib with apple and onion sauce
-
35 minMain dishcashew nut, Macaroni, olive oil, Red onion, garlic, Chestnut mushroom, thyme, rosemary, almond milk, lemon, arugula,vegan mac and 'cheese' with mushrooms
Nutrition
585Calories
Sodium40% DV968mg
Fat42% DV27g
Protein46% DV23g
Carbs20% DV60g
Fiber24% DV6g
Loved it