Summer-day salad bowl
8 Servings
Ingredients
| Quantity | 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 |
Directions
(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