Luncheon Salad Recipe
Ingredients
| Italian salad dressing | 1/2 Cup (16 tbs), divided | |
| Water | 3/4 Cup (16 tbs) | |
| Instant rice | 1 Cup (16 tbs), uncooked | |
| English peas - 1 (17-ounce) can, drained | ||
| Green onions with tops - 4, thin slices | ||
| Pimiento-stuffed olives - 1/4 cup sliced | ||
| Cucumber | 1/4 Cup (16 tbs), peeled | |
| Cheddar Cheese | 1 Cup (16 tbs) | |
| Lettuce leaves | ||
| Hard-cooked egg - 1, sliced | ||
Directions
MAKING
1. In a medium size saucepan add water and 1/4 cup of the dressing. Boil.
2. Add rice and stir well. Cover the saucepan and remove it from heat.
3. Stand the saucepan for 5 minutes.
4. Add the remaining rice, 1/4 cup of the dressing and rest of the 5 ingredients.
5. Cover the saucepan and chill.
SERVING
6. Serve Luncheon salad on lettuce and garnished with egg slices.
1. In a medium size saucepan add water and 1/4 cup of the dressing. Boil.
2. Add rice and stir well. Cover the saucepan and remove it from heat.
3. Stand the saucepan for 5 minutes.
4. Add the remaining rice, 1/4 cup of the dressing and rest of the 5 ingredients.
5. Cover the saucepan and chill.
SERVING
6. Serve Luncheon salad on lettuce and garnished with egg slices.
Chef
