Yield: 6 servings
|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|
|3 tablespoons||Olive or salad oil|
|1 tablespoon||Vinegar or lemon juice|
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