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ChefS Rice Salad

Quickandeasymenu's picture
Ingredients
  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
  Pepper 1 Dash
  Lettuce 1
  Canned luncheon meat 12 Ounce, cut into thin strips to make 2 cups (1 Can)
Directions

Combine rice, peas, salad dressing, pickle, pickle juice, onion, and pepper; toss together lightly.
Chill.
To serve, line 4 individual salad plates with lettuce.
Spoon the rice mixture onto lettuce; top with meat strips.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Rice
Interest: 
Healthy

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