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