Tarragon Rice Salad

Tarragon Rice Salad

8
KCCHICK2265 0

"A friend of mine showed me the basic recipe for this salad. I have experimented with many different herbs, and so far it's been a hit every time. I have used salad burnet, lemon balm, garlic chives, and dill for variety."
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Ingredients

1 h 30 m servings 357 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 12.7 g
  • 19%
  • Carbs:
  • 52.2g
  • 17%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 188 mg
  • 8%

Based on a 2,000 calorie diet

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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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Directions

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  1. Prepare the instant rice according to package directions.
  2. Place the eggs in a saucepan with enough cold water to cover. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from water, cool, peel and chop.
  3. In a bowl, mix the cooked rice, tarragon, green onions, chives, olive oil, and vinegar. Season with salt and pepper. Cover, and chill at least 1 hour in the refrigerator. Toss with the chopped eggs to serve.

Reviews

8
  1. 8 Ratings

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Most helpful positive review

This is the most unusual salad I have ever had. My whole family loved it.

Most helpful critical review

I really liked it, but the rest of my family didn't care for it as much. Their definitely not picky eaters by any means, but I think I might use a little less of the oil and vinegar mixture nex...

This is the most unusual salad I have ever had. My whole family loved it.

Quite yummy!

I really liked it, but the rest of my family didn't care for it as much. Their definitely not picky eaters by any means, but I think I might use a little less of the oil and vinegar mixture nex...

I made the following changes, firstly I don't like or have instant rice. I made regular long grain white Jasmine rice . I cooked it with chicken broth instead of water. I think this adds nice de...

Sorry, but I thought this was completely boring and tasteless. There's really nothing to give this much flavor. I started adding more salt & pepper, and some cayenne and some garlic powder, ju...

I really don't know how I feel about this salad. I'm new to fresh tarragon after enjoying it in chicken salad. I had some leftover from Christmas and looked for recipes to use it up. I do enj...

This salad was definitely different - I'll give it that. Neither my husband nor I cared for it. Fortunately, it doesn't make much.

This was fairly good except I didn’t cook the rice long enough…opps. Felt it might be a little better warmed up a tad. I served this with Sesame Sirloin Steak from this site.