Curried Rice Salad
|Cold cooked rice||6 Cup (96 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped pimiento||1⁄3 Cup (5.33 tbs)|
|Chopped green onions||2 Tablespoon|
|Salad oil||1⁄2 Cup (8 tbs)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Granulated sugar||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Curry||1 1⁄2 Teaspoon|
Several hours before serving: In large bowl, combine rice with green pepper, pimiento and green onions.
In measuring cup, blend together salad oil, vinegar, sugar, lemon juice, curry and salt; toss gently with rice mixture; cover and refrigerate.
To serve, arrange rice on salad greens.