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Imperial Salad

Ingredients
  Rice 4 Cup (64 tbs) (Brand)
  Water 3 Cup (48 tbs)
  Salt 1 Teaspoon
  Butter/Margarine 1⁄2 Tablespoon
  Tomatoes 3 , cut into thin strips
  Green pepper 1 , cut into strips
  Garlic 1 Clove (5 gm), mashed
  Green onions 4 , finely sliced
  Canned peas 8 Ounce (1 Can)
  Canned black olives 4 Ounce, chopped (1 Can)
  Slivered pimiento 1⁄4 Cup (4 tbs)
  Wine vinegar 3 Tablespoon
  Dry mustard 1 Teaspoon
  Watercress 1 Tablespoon (For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

Cook rice with water, 1 teaspoon salt and butter or margarine according to package directions.
In a large bowl combine all remaining ingredients.
Toss with rice to mix.
Chill before serving.
To serve, mound on a platter.
Garnish with watercress.

Recipe Summary

Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Rice

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3208 Calories from Fat 249

% Daily Value*

Total Fat 30 g45.9%

Saturated Fat 7.7 g38.5%

Trans Fat 0 g

Cholesterol 16.1 mg5.4%

Sodium 4239.6 mg176.7%

Total Carbohydrates 655 g218.4%

Dietary Fiber 30.5 g122%

Sugars 24.5 g

Protein 69 g137.2%

Vitamin A 136.2% Vitamin C 345.3%

Calcium 38.6% Iron 53%

*Based on a 2000 Calorie diet

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Imperial Salad Recipe