Rice Salad

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 718.8
  • Total Fat: 15.5 g
  • Cholesterol: 27.6 mg
  • Sodium: 826.8 mg
  • Total Carbs: 32.8 g
  • Dietary Fiber: 5.5 g
  • Protein: 22.0 g

View full nutritional breakdown of Rice Salad calories by ingredient
Submitted by:


serve cold on a hot day serve cold on a hot day
Number of Servings: 6


    Rice (Brown, WIld, Japanese, White)
    Broccoli - steamed
    Carrots - raw, grated
    Onion - finely chopped
    any other vegetables you have on hand
    feta cheese
    extra virgin olive oil
    red wine vinegar
    lime juice
    black pepper
    parsley- chopped
    basil - chopped
    2 cans drained tuna packed in water
    pine nuts


1. Into chilled cooked rice add onion, steamed broccoli, grated carrots, chopped parsley and basil.
2. drizzle with olive oil, red wine vinegar, and lime/lemon juice.
3. add crumbled feta cheese
4. lightly toast some pine nuts in a dry cast iron skillet. add.
5. fold in tuna.
6. Serve topped with avocado and dusted with more feta. add black pepper.

Serving Size: makes 12 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user TWILAQ1.

TAGS:  Fish | Dinner | Fish Dinner |

Rate This Recipe