Greek Recipes

Greek and Cypriot recipes

Ryzosalata me Lahanika: Rice & Garden Vegetable Salad

In Greek: ρυζοσαλάτα με λαχανικά, pronounced ree-zoh-sah-LAH-tah meh lah-hah-nee-KAH

Rice and frozen vegetables are easy to combine with mayonnaise , to create an attractive salad that works well at the table or on the buffet. I use a selection of garden vegetables (peas, beans, carrots, red and green peppers, and potatoes), and it works well with other veggie combinations.


  • 1 pound of frozen mixed vegetables
  • 1 1/3 cups of long grain white rice
  • 1/2 teaspoon of salt
  • 6-7 tablespoons of mayonnaise


Cook rice and vegetables separately, according to package directions, with no salt. Rinse with cold water and drain.

In a large salad bowl, combine rice and vegetables, season with salt, and toss. Add mayonnaise and mix to coat evenly. Cover and chill before serving.

Serve in a large bowl, or pack into a small mold or teacup to make servings that can be placed on salad plates, or with the meal on a dinner plate.

Yield: about 6 cups

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