Avocado & Wild Rice Salad

5.0(7)

This salad has a very different taste and looks lovely on a luncheon table. I usually prepare the rice the night before so it is ready to prepare in the morning, by lunch the salad is ready to serve. I use Rice a Roni Wild Rice Pilaf mix for this recipe most often, but you may use the wild rice mix of your choice. Adapted from a recipe found in Quick Cooking.

by HeatherFeather·published 2002-05-13

Open original recipe

Rice

Servings

12 serving(s)

Total time

24h 30m

prep 24h

Calories / serving

96 kcal

Ingredients (9)

serves

2 (6 ounce) packages long grain and wild rice blend, such as uncle ben's or 2 (6 ounce) packages Rice-A-Roni
2 ripe avocados, peeled and cut in small chunksavocado
1 (8 ounce) jar marinated mushrooms, undrainedmushroom
1 (6 1/2 ounce) jar marinated artichoke hearts, undrained
1 -2 cup cherry tomatoes, halved & quarteredcherry-tomato
1 red bell pepper, seeded and dicedbell-pepper
2 -3 green onions, slicedscallion
1/2 cup Italian salad dressing
lettuce leaf, garnishlettuce

Instructions (4 steps)

01Follow package directions to prepare the rice mixes and cool in the fridge.
02Combine cold rice with the remaining ingredients, tossing gently to combine.
03Cover and refrigerate overnight or at least for 6 hours.
04

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.