Rice salad #1
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Uncooked rice |
| 2 | tablespoons | Powdered mustard |
| Wine vinegar | ||
| Salad oil | ||
| Sugar | ||
| Salt | ||
| 1½ | cup | Cold diced ham |
| 1 | cup | Cold cooked peas |
| 2 | Tomatoes; peeled & sliced | |
| Parsley | ||
Directions
Make mustard sauce: blend mustard with enough water to make a thick paste.
Dilute slightly with wine vinegar; add salad oil while beating until creamy. Add salt & sugar to taste while beating. Cook rice according to package directions. While still warm, add mustard sauce. When cool, add ham, peas & tomatoes. Sprinkle with parsley.
MRS WILLIAM J. (ANGELA) WELCH
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .
Related recipes
- A different rice salad
- Asian rice salad
- Brown rice salad
- Garden rice salad
- Greek rice salad
- Indian rice salad ^
- Italian rice salad
- Rice & corn salad
- Rice & two bean salad
- Rice and corn salad
- Rice and pea salad
- Rice pilaf #1
- Rice pilaf salad
- Rice salad
- Rice salad #2
- Rice salad ole'
- Rice summer salad
- Rice-and-bean salad
- Summer rice salad
- Warm rice salad