Recipe by TRACEY44F
"This rice salad is a great summer salad in place of potato salad, or any time of year!"
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1 (10 ounce) package
frozen peas, thawed
1 (4 ounce) jar
sweet pickle relish
1 (9 ounce) can
solid white tuna packed in water, drained
dried dill weed
This is a great recipe for a carry-in. I substituted bacon for the tuna though. The dill is gives a great flavor!
Nice different salad. My husband didn't care for it a whole lot, I liked it but not wow enough for me to make it again.
This recipe comes together quickly. I used the boil in bag type rice, substituted red pepper for the pimento and added some dijon mustard. No need to add tuna unless you are using it as a main dish. Will make again.
This rice salad goes together quickly and tastes great!
Hey Tracey -- this was excellent! I made a couple of minor changes to use up stuff on hand. Used some leftover grilled salmon in place of the tuna and couldn't find the pimento that I know is here someplace... so I used green stuffed olives. Served as a main course on leaves of Romaine like a lettuce wrap and it was fantastic! Thank you, Tracey
Since I didn't have pimentos, I used about 1/3 cup salsa instead and omitted the mustard and relish. Turned out pretty good, not stellar. But who expects stellar from tuna, anyway?
Excellent recipe, especially during the hot summer as a main dish, or a wonderful alternative to potato or macaroni salad. The only change I made was I used canned salmon (skinless/boneless) instead of tuna, otherwise everything else was the same. Good stuff.
This was a great gluten-free recipe! I would have never thought of replacing rice with noodle because of the big texture difference. However I did use brown whole grain rice rather than white rice.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 424
** Calories from Fat: 236
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