RICE SALAD SUPREME
|Rice||1 Cup (16 tbs)|
|Olive oil||1 Ounce|
|Black pepper||To Taste|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Sweet basil||1 Teaspoon|
|Black olives||1⁄2 Cup (8 tbs)|
|Peeled tomato||1 Cup (16 tbs)|
|Pepper slice||1 Cup (16 tbs)|
Mix olive oil straight away-with the hot rice.
When it cools, add the vinegar and the celery and toss lightly.
Sprinkle with the salt, pepper and basil, and then garnish with the rest.
Instead of sweet basil, try a little grated lemon or orange rind.
A special SUMMERS' SALAD is cottage cheese with watercress and cucumber sticks.
Wash watercress and make a bed of it on each plate.
Mash cottage cheese with two tablespoons of top-of-the-milk or a little yoghurt.
Season, and spoon into mound on watercress.
Peel a quarter into four pieces lengthwise.
Push sticks into mound of cheese and sprinkle with a little freshly grated black pepper or nutmeg.
Serve with two slices of starch-reduced bread.