Picnic Rice Salad
Yield
6 servingsPrep
10 minCook
?Ready
10 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
rice
cooked, still firm |
|
| 1 | each |
tomatoes
fresh cut wedges |
|
| 3 | large |
eggs
hard-boiled, quartered |
|
| 1 | each |
tuna fish
small can, shredded |
* |
| ½ | cup |
celery
diced |
|
| French dressing | |||
| 3 | tablespoons |
olive oil
or salad oil |
|
| 1 | tablespoon |
vinegar
or lemon juice |
|
| ⅛ | teaspoon |
prepared mustard
|
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
rice
cooked, still firm |
|
| 1 | each |
tomatoes
fresh cut wedges |
|
| 3 | large |
eggs
hard-boiled, quartered |
|
| 1 | each |
tuna fish
small can, shredded |
* |
| 118 | ml |
celery
diced |
|
| French dressing | |||
| 45 | ml |
olive oil
or salad oil |
|
| 15 | ml |
vinegar
or lemon juice |
|
| 0.6 | ml |
prepared mustard
|
|
| 2.5 | ml |
salt
|
|
| 1 | x |
black pepper
|
*
|
Directions
Beat the seasonings and oil for the dressing in a bowl (with a fork) for one minute then add vinegar and beat until mixed, or shake dressing ingredients in a small jar.
Toss the salad ingredients with the dressing and store in a jar in the refrigerator with screw-top lid.
