Tongue Saladettes Recipe

Summary

MethodMain Ingredient

Ingredients

 Regular rice1 Cup (16 tbs)
 Frozen peas10 Ounce (1 Package)
 Mayonnaise/Salad dressing1⁄2 Cup (8 tbs)
 Chopped dill pickle1⁄2 Cup (8 tbs)
 Grated onion1 Teaspoon
 Ground cumin1⁄2 Teaspoon
 Bibb lettuce head2
 Julienne strips cooked tongue/3 cups julienne strips bologna / ham bologna / cooked ham3 Cup (48 tbs) (Cold)
 Process american cheese slices3 , halved and cut crosswise in thin strips (From An 8-Ounce Package)

Nutrition Facts

Serving size: Complete recipe

Calories 2799 Calories from Fat 1516

% Daily Value*

Total Fat 169 g259.3%

Saturated Fat 45.1 g225.4%

Trans Fat 0 g

Cholesterol 639.4 mg

Sodium 1664.8 mg69.4%

Total Carbohydrates 206 g68.6%

Dietary Fiber 23.4 g93.7%

Sugars 22.2 g

Protein 111 g222.4%

Vitamin A 580.6% Vitamin C 157.8%

Calcium 93.6% Iron 122.7%

*Based on a 2000 Calorie diet

Directions

1. Cook rice in boiling salted water in a large saucepan, drain; spoon into a large bowl.
2. Cook peas, drain; add to rice.
3. Mix mayonnaise or salad dressing, pickle, onion and cumin in a small bowl; spoon over rice and peas; toss lightly to mix; chill.
4. Just before serving, line individual salad bowls with lettuce; mound rice mixture into cones in centers, dividing evenly. Pile meat strips around the edges; crisscross cheese strips on the rice cones.
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