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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Festive side for any entree for any occassion. Easy to prepare; may be made up to two days ahead. Ingredients:
1 1/2 cups arborio rice, cooked |
1/2 english cucumber, peeled & cut into 1/4-inch cubes |
1 cup carrot sticks |
1 cup frozen tiny peas |
2 tablespoons yellow bell peppers, cut into 1/4-inch pieces |
4 ounces pimiento, drained |
1/2 cup prepared italian dressing |
2 tablespoons rice wine vinegar |
1 teaspoon sugar |
1/2 teaspoon salt |
1 leaf lettuce, washed & drained |
carrot curls (optional) |
Directions:
1. Combine all ingredients except the lettuce. Allow to chill for at least 2 hours or longer.
2. To serve, fluff salad with salad tongs, and spoon onto salad plates lined with lettuce leaves. Garnish with carrot curls, if desired.
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