Louisville Rice Salad

Louisville Rice Salad

Diana S.

"A delicious cold rice salad recipe given to me by my sister who lived in Louisville, Kentucky for many years. It's one of my favorite side dishes in the spring and summer. This is a very flexible recipe. You can substitute any fresh herbs you have on hand for the chives and tarragon, vary the nuts used, use golden raisins or dark. We've made this recipe many different ways and I've yet to discover a variation we didn't like!"
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2 h 10 m servings 399 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 399 kcal
  • 20%
  • Fat:
  • 23.1 g
  • 36%
  • Carbs:
  • 44.2g
  • 14%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 225 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  2. Let rice cool for at least 30 minutes, stirring several times as it cools. Transfer to a large salad bowl.
  3. Mix vegetable oil, lemon juice, wine vinegar, sugar, chives, tarragon, and salt together in a bowl until the sugar and salt have dissolved.
  4. Pour dressing over the cooled rice and stir to combine.
  5. Mix your choice of slivered almonds, raisins, mandarin orange segments, onion, celery, bell pepper, and peas into the rice mixture and lightly toss to combine.
  6. Cover salad and refrigerate until chilled, at least 1 hour.


  • Cook's Note:
  • Use your favorite color of bell pepper; use at least 2 of the optional ingredients.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Read all reviews 7
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This is a nice light side dish. Added peas, red onion, red pepper, and mango. Served with salmon. Very nice

Great alternative for a nice salad. I used apples and dried cranberries as I had no mandarin oranges or raisins in the house. Served it with cinnamon rubbed chicken and some sauted zucchini. Mad...

I really liked this rice salad! I used my lemon olive oil for the oil, but then later I was thinking that my blood orange olive oil would have made it even better---so next time. I chose to us...

I think this is my new go to recipe for when I have leftover rice to use up. Easy, versatile, and tasty. This time I used white vinegar instead of wine (cause I mis-read directions), dried herb...

Really good. I substituted with sunflower seeds and added sweet peppers. Quick and easy.

Excellent, so light and flavorful. One major change - the oil can be reduced by half. I omitted raisins and peas and used red onion.

Made this for a family dinner and everyone loved it and wanted the recipe. I added toasted almonds, raisins, peas, bell pepper and onion. Thanks for sharing the recipe!

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