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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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THE FIRST TIME I tried this salad, I knew it was a keeper. Using rice as the basic ingredient is a refreshing change. I serve it as a luncheon salad or a side dish for a main meal. Garnished with olives and tomato wedges, it makes a colorful addition to the table. -Flois Price, Morgan, Texas Ingredients:
1/2 cup cooked long grain rice |
1 hard-cooked egg, chopped |
1/4 cup chopped celery |
1 green onion, chopped |
2 to 3 tablespoons mayonnaise |
1 tablespoon sweet pickle relish |
salt and pepper to taste |
lettuce leaves |
Directions:
1. In a large bowl, combine the rice, egg, celery and onion. In a small bowl, combine the mayonnaise, pickle relish, salt and pepper. Add to rice mixture and toss to coat.
2. Transfer to two custard cups or a 1/2-cup mold. Cover and refrigerate until chilled. Just before serving, unmold onto lettuce-lined plates. Yield: 2 servings.
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