Pizza Rice Salad Recipes

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PIZZA RICE SALAD



Pizza Rice Salad image

I found this online at a site called apple to the core, and it's delicious. You can easily adapt it to your tastes.

Provided by Terri Newell

Categories     Lunch/Snacks

Time 10m

Yield 7 cups

Number Of Ingredients 5

1 1/2 cups Minute Rice, cooked and cooled
1 cup shredded mozzarella cheese
3/4 cup diced pepperoni
2 cups assorted pizza vegetables
1 cup Italian salad dressing

Steps:

  • Mix all ingredients.
  • Chill at least one hour before serving.
  • Note.for vegetables, I used mushrooms, diced green and red pepper, and diced tomatoes.

Nutrition Facts : Calories 223.1, Fat 13.3, SaturatedFat 3.6, Cholesterol 12.6, Sodium 657.6, Carbohydrate 20.6, Fiber 0.4, Sugar 3, Protein 5.3

ORZO AND WILD RICE SALAD



Orzo and Wild Rice Salad image

This wonderful salad of pasta, currants, and vegetables is dressed with a tangy vinaigrette.

Provided by CWillemin

Categories     Salad     Pasta Salad

Time 3h

Yield 4

Number Of Ingredients 20

½ cup wild rice
2 cups water
1 cup orzo pasta
3 tablespoons chopped red onion
3 tablespoons dried currants
2 tablespoons corn kernels, drained
3 tablespoons diced yellow bell pepper
3 tablespoons diced red bell pepper
3 tablespoons diced green bell pepper
2 tablespoons chopped fresh basil
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons white balsamic vinegar
1 ½ tablespoons honey
¾ teaspoon Dijon mustard
¼ teaspoon minced garlic
⅛ teaspoon pepper
1 ½ teaspoons chopped fresh basil
¼ cup canola oil
¼ cup extra-virgin olive oil

Steps:

  • Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Once finished, spread into a shallow dish, and refrigerate until cold.
  • Bring a large pot of lightly salted water to a boil. Add the orzo pasta, and cook until al dente, 7 to 8 minute. Drain, rinse with cold water, and chill.
  • Place the chilled rice and orzo into a large mixing bowl. Stir in the red onion, currants, corn, yellow bell pepper, red bell pepper, and green bell pepper. Season with 2 tablespoons basil, salt, and 1/2 teaspoon pepper. In a separate bowl, whisk together the vinegar, honey, mustard, garlic, 1/8 teaspoon pepper, and 1 1/2 teaspoons basil. Slowly whisk in the canola and olive oils until emulsified. Stir the dressing into the pasta, and refrigerate 2 hours before serving.

Nutrition Facts : Calories 566 calories, Carbohydrate 68.2 g, Fat 29.1 g, Fiber 4 g, Protein 10.6 g, SaturatedFat 3.3 g, Sodium 340.7 mg, Sugar 15.8 g

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