Cold Bac N Rice Salad

Elevate your salad game with this vibrant and satisfying Cold Bac N Rice Salad, a refreshing combination of crispy bacon, tender long-grain rice, and an array of crisp, colorful vegetables like red bell peppers, cucumbers, and cherry tomatoes. Tossed in a tangy homemade dressing made with olive oil, white wine vinegar, Dijon mustard, and honey, this dish boasts a perfect balance of smoky, savory, and slightly sweet flavors. Finished with fresh parsley for an herby touch, this easy-to-make salad is perfect as a light main course or a crowd-pleasing side dish. Best enjoyed chilled, it’s an ideal recipe for meal prep, picnics, or summer gatherings. Quick to prepare and packed with wholesome ingredients, this rice salad will become a go-to favorite!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup uncooked long-grain rice
• 2 cups water
• 8 slices bacon
• 1 medium red bell pepper
• 1 medium cucumber
• 3 stalks green onions
• 1 cup cherry tomatoes
• 3 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Rinse the rice under cold water until the water runs clear to remove excess starch.

Step 2

In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and the water is absorbed. Remove from heat, fluff with a fork, and set aside to cool.

Step 3

While the rice cooks, heat a skillet over medium heat and cook the bacon slices until crispy, about 5-7 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease. Once cooled, crumble or chop the bacon into small pieces.

Step 4

Dice the red bell pepper, slice the cucumber into half-moons, thinly slice the green onions, and halve the cherry tomatoes.

Step 5

In a small mixing bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, honey, salt, and black pepper to create the dressing.

Step 6

In a large mixing bowl, combine the cooled rice, crumbled bacon, bell pepper, cucumber, green onions, and cherry tomatoes. Pour the dressing over the salad and gently toss to combine.

Step 7

Chop the fresh parsley and sprinkle it over the salad for a burst of freshness.

Step 8

Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Step 9

Serve cold and enjoy as a main dish or side dish.

Nutrition Facts

Serving size	(1354.4g)

Amount per serving	% Daily Value*
Calories	1555.7

Total Fat 67.7g	0%
Saturated Fat 14.6g	0%
Polyunsaturated Fat 8.0g
Cholesterol 63.4mg	0%
Sodium 3605.1mg	0%
Total Carbohydrate 190.7g	0%
Dietary Fiber 9.3g	0%
Total Sugars 18.5g
Protein 40.8g	0%

Vitamin D 10.2IU	0%
Calcium 194.7mg	0%
Iron 6.5mg	0%
Potassium 1660.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.7%

Protein: 10.6%

Carbs: 49.7%