Picnic rice salad
6 servings
Ingredients
| Quantity | 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 | ||
Directions
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
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