Source: U.S. Department of Defence
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Creamy Cucumber Rice Salad
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 072 01
CREAMY CUCUMBER RICE SALAD
Yield 100
Portion 1/2 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
105 cal
18 g
3g
2g
3 mg
260 mg
75 mg
Ingredient
Weight
Measure
Issue
RICE,LONG GRAIN
3-3/4 lbs
2 qts 1-3/8 cup
WATER,COLD
10-1/2 lbs
1 gal 1 qts
SALT
7/8 oz
1 tbsp
6-1/2 lbs
3 qts
YOGURT,PLAIN,LOWFAT
CUCUMBER,FRESH,CHOPPED
12-5/8 oz
3 cup
15 oz
10-1/2 oz
1-3/8 cup
SALAD DRESSING,MAYONNAISE TYPE
SALT
1 oz
1 tbsp
DILL WEED,DRIED
1/2 oz
1/4 cup 2/3 tbsp
GARLIC POWDER
1/4 oz
1/3 tsp
PEPPER,BLACK,GROUND
1/8 oz
1/3 tsp
CUCUMBER,FRESH,SLICED
2-1/2 lbs
2 qts 1/2 cup
3 lbs
CELERY,FRESH,CHOPPED
2 lbs
1 qts 3-1/2 cup
2-3/4 lbs
PIMIENTO,CANNED,DRAINED,CHOPPED
1 lbs
2-1/4 cup
PEPPERS,GREEN,FRESH,CHOPPED
1-1/2 lbs
1 qts 1/2 cup
1-7/8 lbs
ONIONS,FRESH,CHOPPED
8 oz
1-3/8 cup
8-7/8 oz
Method
1
Combine rice, water, and salt; bring to a boil. Stir occasionally. Cover tightly; simmer 20 to 25 minutes. DO NOT STIR.
2
Remove from heat; transfer to shallow serving pans. Cover, refrigerate for 1 hour.
3
Combine yogurt, cucumbers, dressing, dill weed, garlic powder, and black pepper; mix thoroughly. Combine with chilled rice.
4
Add celery, pimientos, peppers, and onions. Mix lightly.
5
Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower.
Notes
1 In Step 5, rice salad may be served on lettuce. Use 4 pounds fresh lettuce, trimmed and cored for 100 portions.
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| Yield: 100 | Portion: 1/2 Cup |
| Calories: | 105 cal |
| Carbohydrates: | 18 g |
| Protein: | 3g |
| Fat: | 2g |
| Cholesterol: | 3 mg |
| Sodium: | 260 mg |
| Calcium: | 75 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| RICE,LONG GRAIN | 3-3/4 lbs | 2 qts 1-3/8 cup | |
| WATER,COLD | 10-1/2 lbs | 1 gal 1 qts | |
| SALT | 7/8 oz | 1 tbsp | |
| YOGURT,PLAIN,LOWFAT | 6-1/2 lbs | 3 qts | |
| CUCUMBER,FRESH,CHOPPED | 12-5/8 oz | 3 cup | 15 oz |
| SALAD DRESSING,MAYONNAISE TYPE | 10-1/2 oz | 1-3/8 cup | |
| SALT | 1 oz | 1 tbsp | |
| DILL WEED,DRIED | 1/2 oz | 1/4 cup 2/3 tbsp | |
| GARLIC POWDER | 1/4 oz | 1/3 tsp | |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/3 tsp | |
| CUCUMBER,FRESH,SLICED | 2-1/2 lbs | 2 qts 1/2 cup | 3 lbs |
| CELERY,FRESH,CHOPPED | 2 lbs | 1 qts 3-1/2 cup | 2-3/4 lbs |
| PIMIENTO,CANNED,DRAINED,CHOPPED | 1 lbs | 2-1/4 cup | |
| PEPPERS,GREEN,FRESH,CHOPPED | 1-1/2 lbs | 1 qts 1/2 cup | 1-7/8 lbs |
| ONIONS,FRESH,CHOPPED | 8 oz | 1-3/8 cup | 8-7/8 oz |
| Method: | |
|
1 Combine rice, water, and salt; bring to a boil. Stir occasionally. Cover tightly; simmer 20 to 25 minutes. DO NOT STIR. 2 Remove from heat; transfer to shallow serving pans. Cover, refrigerate for 1 hour. 3 Combine yogurt, cucumbers, dressing, dill weed, garlic powder, and black pepper; mix thoroughly. Combine with chilled rice. 4 Add celery, pimientos, peppers, and onions. Mix lightly. 5 Cover; refrigerate until ready to serve. CCP: Hold for service at 41 F. or lower. Notes 1 In Step 5, rice salad may be served on lettuce. Use 4 pounds fresh lettuce, trimmed and cored for 100 portions. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence