Spanish salad

Yield: 8 Servings

Measure Ingredient
⅓ cup Vegetable oil
1 \N Jar (12 oz.) thick'n chunky sals
2 \N Cloves garlic; minced
⅓ cup Red wine vinegar
3 cups Cold cooked rice
1 medium Cucumber; seeded and chopped
\N \N Lettuce leaves

In a medium bowl combine oil, salsa, garlic, and vinegar; stir in rice and cucumber. Chill for 1 hour. Serve on lettuce line plates.

Recipe by: Old El Paso

Posted to MC-Recipe Digest V1 #839 by L979@... on Oct 12, 1997

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