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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
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