ChefS Rice Salad
|Rice||1 1⁄2 Cup (24 tbs) (Cooked / Leftover)|
|Frozen peas/1 can, 17 ounce peas, drained||10 Ounce, cooked and drained (1 Package)|
|Salad dressing/Mayonnaise||3⁄4 Cup (12 tbs)|
|Chopped dill pickle||1⁄4 Cup (4 tbs)|
|Dill pickle juice||1 Tablespoon|
|Grated onion||1 Teaspoon|
|Canned luncheon meat||12 Ounce, cut into thin strips to make 2 cups (1 Can)|
Combine rice, peas, salad dressing, pickle, pickle juice, onion, and pepper; toss together lightly.
To serve, line 4 individual salad plates with lettuce.
Spoon the rice mixture onto lettuce; top with meat strips.