Tomato Rice Supper Salad Recipe
Ingredients
| Rice | 1 Cup (16 tbs), uncooked | |
| Tomatoes | 2 Medium, diced | |
| Parsley | 1 Tablespoon, chopped | |
| 1/4 cup green onions chopped | ||
| Ripe olives | 2 Tablespoon, sliced | |
| Celery | 1/3 Cup (16 tbs), chopped | |
| Oil | 2 Teaspoon | |
| Vinegar | 1 Tablespoon | |
| Dry mustard | 1/8 Teaspoon | |
| Paprika | 1/8 Teaspoon | |
| Dash garlic powder | ||
| Dash cayenne | ||
| Salt | To Taste | |
| Crisp lettuce cups | ||
| Peach halves assorted | ||
| Cold cuts | ||
| Parsley sprigs (for garnish) | ||
Directions
Cook rice according to package directions.
Chill.
Combine rice with tomatoes, parsley, onions, olives and celery.
Blend together oil, vinegar, mustard, paprika, garlic powder and cayenne.
Season to taste with salt.
Chill.
Just before serving, spoon into lettuce cups for individual servings.
Serve with peach halves and cold cuts.
Garnish with parsley.
Chill.
Combine rice with tomatoes, parsley, onions, olives and celery.
Blend together oil, vinegar, mustard, paprika, garlic powder and cayenne.
Season to taste with salt.
Chill.
Just before serving, spoon into lettuce cups for individual servings.
Serve with peach halves and cold cuts.
Garnish with parsley.
Chef
