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Prep Time: 10 Minutes Cook Time: 110 Minutes |
Ready In: 120 Minutes Servings: 6 |
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A great salad that's good for barbecues or picnics. Ingredients:
1/4 cup vinegar |
3/4 cup salad oil |
1 teaspoon dijon mustard |
1 teaspoon chopped parsley |
1 teaspoon chopped chives |
1 1/2 green peppers, chopped |
1 (2 ounce) jar pimientos, chopped |
1/2 onion, chopped |
2 cups rice, cook and chilled |
salt and pepper |
hard-boiled egg |
mushroom |
olive |
Directions:
1. Mix together all vinaigrette ingredients with wire whisk.
2. Add pepper, pimento and onion to chilled rice. Mix well.
3. Pour Vinaigrette over rice. Add salt and pepper to taste.
4. Place in 8 or 9-inch pan. Press firmly. Chill.
5. Invert on serving plate. Decorate with hard-cooked eggs, mushrooms or olives.
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