in Recipes

Rice noodle salad

updated

Spread the love

Ingredients for 6 servings:

  • 500 g Kritharaki (rice-shaped noodles)
  • 1 stalk(s) leek
  • 2 bell peppers, red and yellow
  • 500 g meat salad
  • 340 g pineapple pieces
  • 285 g corn
  • 2 packs of Salatfix seasoning mix
  • 1 cup sour cream

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 15 minutes

Cook the rice noodles according to the package instructions and rinse with cold water. Finely chop the leek and bell pepper and place them in a large bowl. Drain the pineapple and corn and add them to the bowl along with the meat salad, salad dressing, and sour cream. Finally, add the rinsed and drained rice noodles and mix well. Tip: The salad tastes best after it has been refrigerated overnight. Enjoy!

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Juicy carrot bread with seeds

Coconut-agave-chocolate spread