Italian Rice Salad
|Water||2 Cup (32 tbs)|
|Uncooked long-grain rice||1 Cup (16 tbs)|
|Thinly sliced zucchini||2 Cup (32 tbs)|
|Canned artichoke hearts||14 Ounce, drained and halved (1 Can)|
|Sliced carrots||1 1⁄2 Cup (24 tbs)|
|Chopped sweet green pepper||1 Cup (16 tbs)|
|Ripe olives||3⁄4 Cup (12 tbs), sliced|
|Sliced radish||1⁄2 Cup (8 tbs)|
|Chopped green onion||1⁄2 Cup (8 tbs)|
|Bottled italian dressing||3⁄4 Cup (12 tbs)|
|Mayonnaise/Salad dressing||1⁄2 Cup (8 tbs)|
|Diced cooked ham||3 Cup (48 tbs)|
|Anchovies||1⁄4 Cup (4 tbs)|
1. Combine the water, the 1/4 cup Italian dressing and the salt in a medium-size saucepan. Bring to boiling; add the rice. Cook the rice mixture for 10 minutes or until tender yet firm. Spoon the rice into a large glass or ceramic bowl.
2. Add the zucchini, artichoke hearts, carrots, green pepper, sliced olives, radishes, green onion and the 3/4 cup Italian dressing to the rice; toss until well blended. Let the rice mixture stand at room temperature for at least 2 hours.
3. Add the mayonnaise or salad dressing and the ham to the rice mixture and toss until well blended. Spoon the salad onto a serving platter. Garnish with the anchovies and tomato wedges.