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Quinoa Veggie Salad with Zesty Vinaigrette

Submitted by: Randy Finger

Living In: Elk Grove, California, USA

Quinoa is combined with cucumbers, olives, and tomatoes before being tossed in a zesty red wine vinaigrette in this wonderful salad.

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Quinoa Vegetable Salad

Submitted by: JANELLECOLE

Living In: Mansfield, Texas, USA

Quinoa is combined with yellow bell pepper, diced red onion, and fresh mint in this colorful salad.

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Ginny Schneider of Muenster, Texas serves this tasty main-dish salad for a colorful change of pace. 'Spinach and wild rice provide the refreshing difference,' she remarks. 'Plus it's a great way to use leftover turkey.'

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Minnesota Wild Rice Salad

Submitted by: Mary Hulin

Everyone thinks this is one of my best salads because it features wild rice--a major crop in my home state of Minnesota. Cashews give a subtle nutty flavor.

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Tabbouleh III

Submitted by: KITKATY

This salad is light and flavorful and chock full of veggies that you can pull from your garden - tomatoes, cucumbers, and green onions. Add lots of parsley and mint and a nice splash of olive oil and lemon juice and that 's it. Chill before serving to bring out the flavors. Serves eight.

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Santa Fe Rice Salad

Submitted by: Terri

This flavorful salad is composed of black beans, rice, fresh tomatoes, Cheddar cheese and green onions dressed with a jalapeno vinaigrette and topped with ripe avocado. Try to use garlic vinegar in the dressing, if you can find it!

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Rice A Roni™ Salad

Submitted by: Laurie Petrie

Mayonnaise and Worcestershire sauce create a nippy dressing for this rice and chicken salad. Water chestnuts and celery add a bit of crunch. If you 're careful about the amount of dressing you stir in, this salad can be chilled and un-molded onto a plate.

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Kerry's Beany Salad

Submitted by: Jessica

Red and black beans join barley, rice, peppers, and green onions in this robust salad, dressed with a fiery vinegar and oil dressing. Makes a great side dish for ribs or a grilled steak.

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Eastern Rice Salad

Submitted by: Teri

A very tasty soy sauce dressing is poured over chilled, cooked rice and lots of veggies - spinach, bean sprouts, mushrooms, peppers, green onions, celery. And lest we forget, a generous sprinkling of cashews. Serves twelve.

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Bulgur Chickpea Salad

Submitted by: Leah Perez

This is a delicious and very pretty layered salad that begins with bulgur and finishes with parsley and carrots - with green onions and chickpeas inbetween. Just before serving the salad is tossed, and top becomes bottom and vice versa

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Artichoke Rice Salad

Submitted by: Kathy Berliner

The curry powder mixed into the mayonnaise makes all the difference. You can substitute wild rice instead of white or use a packaged pilaf mix as well. It also molds nicely and mellows in the refrigerator.

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Jambalaya Salad

Submitted by: Louis

This is a New Orleans style salad with shrimp, ham, bacon, rice, and Creole seasonings.

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Mexican Bean and Rice Salad

Submitted by: TaraV1976

Home Town: Greybull, Wyoming, USA

Living In: Casper, Wyoming, USA

Brown rice gets dressed up Mexican style, with kidney and black beans, corn, peppers, lime, and cilantro in a colorful cold salad.

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Rice, Asparagus and Cucumber Salad

Submitted by: Barrett

Cooked asparagus, diced English cucumber, and green onion are folded into long-grained rice and chilled. The dill/mustard vinaigrette is chilled as well. Just before serving, the dressing is folded into the rice salad and served in a bowl lined with lettuce leaves. Wonderful.

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Curried Chicken and Rice Salad

Submitted by: Sheryl

This is a crunchy chicken and rice salad with an East Indian influence.

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Brown Rice Lentil Salad

Submitted by: DeAnn Howard

'My family isn't always crazy about trying new recipes,' DeAnn Howard writes from Grinnell, Iowa. 'The first time I served this salad, they took tiny helpings just to appease me. But the unanimous verdict was 'It tastes great!''

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Wild Rice Salad

Submitted by: Gina

Nutty wild rice combines with tender turkey, sweet grapes, crunchy almonds and a light, creamy dressing in this wonderful salad.

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Artichoke Salad I

Submitted by: Christine Johnson

A dash of pepper sauce and Worcestershire make this artichoke rice salad zippy, and a wonderful salad to serve at a barbecue with grilled lamb, or with thick slices of tomato as a satisfying luncheon entree.

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Tex-Mex Quinoa Salad

Submitted by: SnuzzleMonkey

This versatile salad can be served warm in a tortilla, or as a filling for tacos and burritos.

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Rosemary Chicken Couscous Salad

Submitted by: Shayna Rachel

Assemble this light, refreshing couscous-chicken salad in minutes using pre-cooked chicken, chopped cucumber, sun-dried tomatoes, Kalamata olives, and crumbled Feta cheese. An easy vinaigrette dressing made with white balsamic vinegar, lemon juice, olive oil, and fresh rosemary adds an enticing herbal accent.