Picnic Rice Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Rice, cooked, still firm
1: Tomato, fresh cut wedges
3: Eggs, hard-boiled, quartered
1 small: Can tuna fish, shredded
1/2 cup: Celery, diced
Any leftovers,
FRENCH DRESSING,
3 tbsp: Olive or salad oil,
1 tbsp: Vinegar or lemon juice,
1/8 tsp: Mustard,
1/2 tsp: Salt,
Pepper,
Directions:
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.
Source: The I Never Cooked Before Cookbook by Jo Coudert c. 1963
Shared by Elizabeth Rodier 6/93
Source from luhu.jp
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.
Source: The I Never Cooked Before Cookbook by Jo Coudert c. 1963
Shared by Elizabeth Rodier 6/93
Source from luhu.jp
Tags
Salads