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Yield: 6 servings
| 1 | cups | Rice, cooked, still firm |
| 1 | | Tomato, fresh cut wedges |
| 3 | | Eggs, hard-boiled, quartered |
| 1 | sm | Can tuna fish, shredded |
| ½ | cups | Celery, diced |
| | | Any leftovers |
| | | FRENCH DRESSING |
| 3 | tablespoon | Olive or salad oil |
| 1 | tablespoon | Vinegar or lemon juice |
| 1/8 | teaspoon | Mustard |
| ½ | teaspoon | Salt |
| | | Pepper |
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Beat the seasonings and oil for the dressing in a bowl (with a fork) for one minute then add vinegar and beat until mixed, or shake dressing ingredients in a small jar.
Toss the salad ingredients with the dressing and store in a jar in the refrigerator with screw-top lid.
Your PICNIC RICE SALAD is ready. Buon appetito!
Related recipes: Salads
Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes
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