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Nicoise Rice Salad

Ingredients
  Rice 1 Cup (16 tbs) (Branded)
  Water 2 1⁄2 Cup (40 tbs)
  Salt 1 Teaspoon
  Butter/Margarine 1 Tablespoon
  Garlic basil vinaigrette 2⁄3 Cup (10.67 tbs)
  Canned tuna 7 Ounce, drained and flaked (1 Can)
  Olive oil 1⁄2 Cup (8 tbs)
  Vinegar 2 Tablespoon
  Basil 1 Teaspoon
  Chopped pitted black olives 1⁄2 Cup (8 tbs)
  Julienned celery strips 1⁄2 Cup (8 tbs)
  Green onions 6 , cut in 1-inch lengths
  Green pepper 1⁄2 Small, chopped
  Cooked chilled cut green beans 1 Cup (16 tbs)
  Anchovies 6 , chopped
  Crisp salad greens 1 Cup (16 tbs)
  Hard-cooked eggs 2 , chopped (For Garnish)
  Tomato wedges 6
  Freshly ground black pepper 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm), finely chopped
Directions

Cook rice with water, salt and butter or margarine according to package directions.
While hot, toss with Garlic-Basil Vinaigrette in a large bowl.
Cover and chill well.
Add tuna, olives, celery, onions, green pepper, green beans and anchovies.
Toss lightly.
Garlic-Basil Vinaigrette: Combine ingredients in ajar.
Cover and shake to mix well.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Rice

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