Rice Salad Bowl
19 Sep 2011
|Sliced green beans||8 Ounce (225 Gram)|
|Radishes||1 Bunch (100 gm), thinly sliced|
|Celery stick||3 , thinly sliced|
|Watercress||1 Bunch (100 gm), chopped|
|Cooked long grain rice||1 1⁄2 Pound (675 Gram, Colored With Saffron Or Yellow Coloring)|
|Saffron/Yellow coloring||1 Pinch (For Coloring The Rice)|
|Unpeeled cucumber||1⁄2 , sliced|
|Onions||2 , thinly sliced|
|Green pepper||1 Small, thinly sliced|
|Mayonnaise||1⁄2 Pint (300 Milliliter)|
|Soy sauce||To Taste|
1. Chill all vegetables and rice.
2. Layer into a glass salad bowl in order given.
3. Blend the mayonnaise with soy sauce to taste, mix well and pour over the salad.
4. Serve well chilled, with any cold meats or hard-boiled eggs.
Preparation Time:15 Minutes
Rice Salad Bowl Recipe