Picnic rice salad

Yield: 6 servings

Measure Ingredient
1 cup Rice, cooked, still firm
1 Tomato, fresh cut wedges
3 Eggs, hard-boiled, quartered
1 small Can tuna fish, shredded
½ cup Celery, diced
Any leftovers
FRENCH DRESSING
3 tablespoons Olive or salad oil
1 tablespoon Vinegar or lemon juice
⅛ teaspoon Mustard
½ teaspoon Salt
Pepper

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

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