Rice Salad- Relief Society Bulletin

By Admin · June 23, 2010 · Leave a comment

Make 3 cups of steamed rice and let it cool to room temperature. 

Add:                                ½ c. thinly sliced radishes                 ½ c. thinly sliced scallions

                                       1 chopped green pepper                     2 T. minced Gherkin sweet

                                       1 T. ea. of parsley, dill, and chives

                                       salt and pepper to taste

Mix and add as close to serving time as possible:

                                       French Dressing:

                                       Beat together 2 T. wine vinegar* ½ tsp. salt and pepper

                                       Add  ½ scant c. olive oil

                                       Beat dressing until it is well mixed.

                                       For a sharper dressing add some Dijan style mustard just before

                                        adding the oil.                           

                                       *Lemon juice may be substituted for the vinegar.

Makes about 8 servings