Imperial Salad Recipe
Ingredients
| 4 cups Brand Rice | ||
| Water | 3 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Butter/Margarine | 1/2 Tablespoon | |
| 3 tomatoes, cut in thin strips | ||
| 1 green pepper, cut in strips | ||
| Garlic | 1 Clove (5gm), mashed | |
| 4 green onions, very finely sliced | ||
| Peas | 1 Can (10oz) | |
| Black olives | 1 Can (10oz), chopped | |
| Pimiento | 1 /4 Cup (16 tbs), slivered | |
| Wine vinegar | 3 Tablespoon | |
| Dry mustard | 1 Teaspoon | |
| Watercress, for garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cook rice with water, 1 teaspoon salt and butter or margarine according to package directions.
In a large bowl combine all remaining ingredients.
Toss with rice to mix.
Chill before serving.
To serve, mound on a platter.
Garnish with watercress.
In a large bowl combine all remaining ingredients.
Toss with rice to mix.
Chill before serving.
To serve, mound on a platter.
Garnish with watercress.
Chef
