|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.
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