Yield: 1 Servings
|2 1/2 3 c cooked rice|
|½ pounds||Ham (cooked--boiled, etc., or cooked chicken or cheese (all are good)|
|1||Box frozen peas, thawed|
|1||Good shaking of red pepper flakes|
|½||Fresh cucumber, chopped (or two medium pickles, chopped)|
|1||Fresh tomatoes, chopped (up to 2)|
|2||Boiled eggs, chopped|
|Chopped chives, to taste|
|Chopped parsley, to taste|
|8||Black olives, chopped (up TO 10)|
|3 teaspoons||Soy sauce|
|Salt to taste|
|Pepper to taste|
|Red papper to taste|
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