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Remember last summer’s summer salad series? I do. I loved blogging so many great salads and getting so many great salad recipes passed along to me. I thought it would be a good idea to try this again this year. I’m going to try my best to post a salad recipe once a week from now until the end of August.
If you have a great salad recipe that you’d like to see posted on The Frilly Apron, please pass it along. You can do this via The Frilly Apron’s new Facebook page or by emailing The Frilly Apron at email@example.com.
I love getting new recipes, so don’t be shy!
This week’s salad recipe is a cold rice salad. It is a great recipe that I have so many fond memories of eating at the lake with my best friend Kyla waaaaaaaay back when we were high school students. We spent so much time together then, usually at her parent’s cottage on Grand Lake. This meant that I got to hang out for lots of barbecues, boat rides, and swims. Those were such good days.
Kyla’s mom Linda often made this salad and I loved it. Thanks Linda (and Ky) for passing along this great recipe. This is my slightly modified version of it.
Take it to your next barbecue or family get together. I bet you’ll be asked for the recipe.
[Recipe] Wuhr’s Beach Rice Salad
Makes about 6 cups
2 cups rice (dry – I like using brown rice)
3/4 cup chopped onions
3/4 cup chopped celery
1 cup frozen peas, cooked
1/3 cup of oil
1/4 cup soy sauce
1/4 cup white vinegar
1/4 cup white sugar
1/4 cup dry honey garlic sauce
2 tsp celery salt (optional – I left this out)
Cook the rice.
Add the peas to the rice near the end of the cooking process to allow them to thaw (since frozen peas are already pre-cooked and just need to be thawed before eating).
While the rice is cooking, chop your vegetables. Set aside.
In a bowl, mix together the dressing ingredients, whisking well, until they are well mixed. You can also add the dressing ingredients to a container with a cover, and shake well.
Add all ingredients to a large bowl. Mix well.
Serve cool or at room temperature.