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