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  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)

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


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2799 Calories from Fat 1516

% Daily Value*

Total Fat 169 g259.3%

Saturated Fat 45.1 g225.4%

Trans Fat 0 g

Cholesterol 639.4 mg213.1%

Sodium 1664.8 mg69.4%

Total Carbohydrates 206 g68.6%

Dietary Fiber 23.4 g93.7%

Sugars 22.2 g

Protein 111 g222.4%

Vitamin A 580.6% Vitamin C 157.8%

Calcium 93.6% Iron 122.7%

*Based on a 2000 Calorie diet


Tongue Saladettes Recipe