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Carmen Salad

Ingredients
  Rice 1 1⁄2 Cup (24 tbs) (Brand)
  Water 1 1⁄3 Cup (21.33 tbs)
  Salt 1⁄4 Teaspoon
  Saffron 1⁄8 Teaspoon
  Diced ham 1 Cup (16 tbs)
  Cooked peas 1 Cup (16 tbs), chilled (Fresh / Frozen)
  Sliced pimiento stuffed olives 1⁄2 Cup (8 tbs)
  Olive oil 3 Tablespoon
  Vinegar 3 Tablespoon
  Tomatoes 2 Medium, sliced
  Hard cooked eggs 3 , sliced
Directions

Stir rice, water, salt and saffron into a large saucepan.
Bring to a vigorous boil.
Reduce heat.
Cover and simmer until liquid is absorbed, about 5 minutes.
Chill.
In a large mixing bowl, combine rice, ham, peas and olives.
Add olive oil and vinegar.
Mix carefully until all ingredients are evenly coated with oil and vinegar.
Chill about 1 hour.
Spoon salad in center of large salad plate.
Cut tomato slices in half.
Arrange tomato and egg slices around salad.

Recipe Summary

Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Rice

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