Imperial salad

Yield: 1 servings

Measure Ingredient
4 cups Quick Rice
3 Tomatoes, cut in thin strips
1 Green pepper, cut in strips
¼ cup Slivered pimiento
4 Scallions, very finely sliced
1 can (8 oz) peas
1 can (4 oz) black olives, chopped
3 tablespoons Wine vinegar
1 teaspoon Dry mustard Salt, pepper
1 Clove garlic, minced

Cook rice according to package directions. Combine remaining ingredients; toss with rice to mix. Chill before serving; mound on platter. Garnish with watercress, tomato strips, black olives, cucumber slices, if desired.

From: Uncle Ben's, The Magic of Rice Shared By: Pat Stockett Converted by MMCONV vers. 1½

Similar recipes