Cooking Recipe Picnic Rice Salad
Recipe Ingredients
1 c
Rice, cooked, still firm
1
Tomato, fresh cut wedges
3
Eggs, hard-boiled, quartered
1 sm
Can tuna fish, shredded
1/2 c
Celery, diced
Any leftovers
FRENCH DRESSING
3 tb
Olive or salad oil
1 tb
Vinegar or lemon juice
1/8 ts
Mustard
1/2 ts
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