Summer-day salad bowl

Yield: 8 Servings

Measure Ingredient
3 cups COOKED COLD RICE
1 cup COOKED HAM in 1/2 inch cubes
1 cup COOKED CHICKEN in 1/2-inch cubes
½ cup CELERY in 1/4-inch pieces
2 PIMIENTOS (canned) in 1/4-inch pieces
1 cup PINEAPPLE or MELON or both
2 tablespoons SHREDDED COCONUT
2 tablespoons CHOPPED PEANUTS
1 teaspoon SALT.
1 cup MAYONNAISE
3 tablespoons FROZEN ORANGE JUICE CONCENTRATE, undiluted

(Ivory Coast)

Yield: 8 large salad bowls

In a 2-quart bowl Combine all ingredients except mayonnaise and orange juice. Blend mayonnaise with orange juice. Combine ¾ cup of orange mayonnaise with the mixture.

Line wooden salad bowls using 1 to 2 heads LETTUCE.

Divide mixture among the bowls. Garnish top of salad with 1 to 2 Tbs. ORANGE MAYONNAISE.

Sprinkle 1 tsp. CHOPPED PEANUTS on the mayonnaise.

Decorate with WATERCRESS or PARSLEY SPRIGS.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@...> on Nov 07, 1997

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