Calico Rice Salad Recipe

The calico rice salad is a cooked rice and vegetable salad made with dill pickles and mayo dressing. Tossed and chilled, I like to serve this rice and vegeteble salad with added eggs in custard cups, upturned for a molded shape.


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient


 Cooked rice3 Cup (48 tbs)
 Hard cooked eggs6 , coarsely chopped
 Chopped onion1⁄2 Cup (8 tbs)
 Chopped canned pimiento1⁄4 Cup (4 tbs)
 Chopped green pepper1⁄4 Cup (4 tbs)
 Chopped celery1⁄4 Cup (4 tbs)
 Chopped dill pickle1⁄4 Cup (4 tbs)
 Mayonnaise/Salad dressing1⁄3 Cup (5.33 tbs)
 French salad dressing1⁄4 Cup (4 tbs)
 Prepared mustard2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2067 Calories from Fat 1086

% Daily Value*

Total Fat 121 g186.5%

Saturated Fat 20 g100%

Trans Fat 0 g

Cholesterol 1502.6 mg

Sodium 1912.5 mg79.7%

Total Carbohydrates 178 g59.2%

Dietary Fiber 6.3 g25.1%

Sugars 19.4 g

Protein 59 g118.8%

Vitamin A 77.6% Vitamin C 129.1%

Calcium 26.9% Iron 78.1%

*Based on a 2000 Calorie diet


Combine rice, eggs, onion, pimiento, green pepper, celery, dill pickle, 1 teaspoon salt, and dash pepper.
Blend together mayonnaise, French salad dressing, and mustard; add to rice mixture and toss.
Chill thoroughly.
Lightly pack rice mixture into five 5-ounce custard cups; immediately turn out on lettuce-lined plates.