Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | 2 1/2 3 c cooked rice |
½ pounds | Ham (cooked--boiled, etc., or cooked chicken or cheese (all are good) |
1 \N | Box frozen peas, thawed |
1 \N | Good shaking of red pepper flakes |
1 \N | Onion, chopped |
½ \N | Fresh cucumber, chopped (or two medium pickles, chopped) |
1 \N | Fresh tomatoes, chopped (up to 2) |
2 \N | Boiled eggs, chopped |
\N \N | Chopped chives, to taste |
\N \N | Chopped parsley, to taste |
8 \N | Black olives, chopped (up TO 10) |
3 teaspoons | Soy sauce |
2 teaspoons | Oil |
2 teaspoons | Vinegrar |
3 teaspoons | Mayonnaise |
\N \N | Salt to taste |
\N \N | Pepper to taste |
\N \N | Red papper to taste |
DRESSING
here, for the first hot, hot days of summer (Western New york, that is) is a lovely salad. I got it 25 years ago from a woman in Trier, Germany, and have used it every, every summer since.
mix all ingredients well, carefully, until blended. Mix dressing and pour over and mix until blended.
Dressing: Mix all ingredients well. Pour over salad, mix carefully with a fork until well mixed. Refigerate, covered, for several hours, so all flavors can blend. Serve at room temperature.
NOTE: Serve with accompaniments such as those served with curry: peanuts, chopped egg of egg slices, coconut, hot pepper spices, bananas, whatever.
And serve with crisp bread, cool salads, etc. Posted to FOODWINE Digest 30 Jun 97 by "Joanne L. Schweikj" <SCHWEIKJ@...> on Jun 30, 1997