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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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BARCELONA RICE SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Fargo Estate in Denton, Texas in 1986. Ingredients:
1/3 cup olive oil |
1/2 cup red wine vinegar |
1 clove garlic finely minced |
1/2 teaspoon salt |
1 tablespoon dijon mustard |
2-1/2 cups cooked long grain rice |
6 ounce can tuna drained |
1/2 cup sliced green olives stuffed with pimentos |
1 red bell pepper cored seeded and sliced |
1 medium cucumber peeled and chopped |
1 tomato chopped |
1/4 cup minced fresh parsley |
Directions:
1. Whisk together oil, vinegar, garlic, salt and Dijon mustard in small glass bowl.
2. Combine remaining ingredients except parsley then pour in dressing and gently stir to combine.
3. Cover and allow to marinate in refrigerator then stir in parsley before serving.
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