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Tongue Saladettes

Chef.at.Home's picture
Ingredients
  Regular rice 1 Cup (16 tbs)
  Frozen peas 10 Ounce (1 Package)
  Mayonnaise/Salad dressing 1⁄2 Cup (8 tbs)
  Chopped dill pickle 1⁄2 Cup (8 tbs)
  Grated onion 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Bibb lettuce head 2
  Julienne strips cooked tongue/3 cups julienne strips bologna / ham bologna / cooked ham 3 Cup (48 tbs) (Cold)
  Process american cheese slices 3 , halved and cut crosswise in thin strips (From An 8-Ounce Package)
Directions

1. Cook rice in boiling salted water in a large saucepan, drain; spoon into a large bowl.
2. Cook peas, drain; add to rice.
3. Mix mayonnaise or salad dressing, pickle, onion and cumin in a small bowl; spoon over rice and peas; toss lightly to mix; chill.
4. Just before serving, line individual salad bowls with lettuce; mound rice mixture into cones in centers, dividing evenly. Pile meat strips around the edges; crisscross cheese strips on the rice cones.

Recipe Summary

Method: 
Boiled
Ingredient: 
Rice

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