No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (86g) Recipe makes 12 servings The following items or measurements are not included below: long grain and wild rice blend marinated mushrooms
Calories 95
Calories from Fat 69		(73%)
Amount Per Serving		%DV
	Total Fat 7.8g	11%
	Saturated Fat 1.2g	5%
	Monounsaturated Fat 3.9g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 180mg		7%
Potassium 279mg		7%
Total Carbohydrate 6.9g		2%
	Dietary Fiber 3.5g	13%
	Sugars 2.0g
Protein 1.5g		3%
detailed view... how is this calculated?

Menus using this recipe:

Lime & Cilantro Grilling Night

HeatherFeather

people who like this recipe also like:

Crock Pot Ground Beef Stew

By: Mysterygirl

Beef Tips

By: Dana-MMH

Apple Broccoli Salad

By: Charlotte J

Crock Pot Chicken, Gravy and Stuffing

By: Anne Edgell

Avocado-tequila Linguine

By: EdsGirlAngie

Avocado & Wild Rice Salad

Recipe #28278 | 1 day | 1 day prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: HeatherFeather
May 13, 2002

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.

SERVES 12 (change servings and units)

Ingredients

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

Directions

1
Follow package directions to prepare the rice mixes and cool in the fridge.
2
Combine cold rice with the remaining ingredients, tossing gently to combine.
3
Cover and refrigerate overnight or at least for 6 hours.
4
When ready to serve, line a bowl or platter with clean lettuce leaves and mound the salad on top.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Dr. Pepper Ribs

Citrus Bouquet Tea

Beans Galore!

Fetta Cheese in Herb Oil

Pam's Whiskey Slush

Browse similar recipes by category

Course > Salads
Main Ingredient > Pasta, Rice & Grains > Rice
Preparation > Time to Make > > 1 day
Occasion > Everyday
Dietary > Vegetarian

Featured Reviews for This Recipe

From: Julie F

On Mar 22, 2009

Very yummy! I love all these flavors, but the avocado really tops it off for me. I made it to send in my daughter's lunch, but ended up eating a lot of it myself.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Summer's Mommy

On Jul 16, 2008

This was not at all my cup of tea. I am not leaving stars because I think my problem was that I didn't like some of the ingredients, but I really didn't like the combination of flavors either.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Miss Annie

On Dec 7, 2002

A very nice salad! Actually, you could add some grilled chicken to the dish and have a one dish supper. I especially liked the flavors of the marinated artichokes and mushrooms with the avacado. The dish was easy to prepare. I will be using this recipe again. Thanks!

5 people found this review helpful

Was this review helpful to you? YES | NO

From: Sackville

On Oct 7, 2002

This is scrumptious and healthy. I made it with Inez's Italian Herb Salad Dressing (#26706) and took it to work for lunch, although it would be great at a potluck or as a side dish at a dinner party. Thanks for a tasty recipe!

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 6 reviews