Salad
- 1 pound [454 g] raw rice
- 1 pound [454 g] cooled cooked fresh or frozen green peas
- 3 ounces [85 g] fine sweet red pepper, membranes removed and seeded, dices
- 1/2 cup [125 mL] minced onion
- 1 1/2 cups [375 mL] French salad dressing
- 2 lettuce heads
- Watercress, to garnish
French Salad Dressing
- 1 tablespoon [15 mL] salt
- 1 1/2 teaspoons [7.5 mL] white pepper
- 1 cup [250 mL] cider vinegar
- 3 cups [750 mL] salad oil
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Salad
- Boil until done, drain well then leave rice to cool completely.
- Meanwhile, prepare French salad dressing.
- Transfer into a bowl before mixing in cooled green peas, sweet red pepper dices, minced onion and French salad dressing.
- Refrigerate for at least 1 hour.
- Serve over a bed of lettuce leaves [1 portion = 1 ice cream spoon no 16], pressing rice salad firmly before turning onto a bed of lettuce.
- Garnish with watercress, and serve.
French Salad Dressing
- Melt together salt and white pepper in cider vinegar.
- Well mix in salad oil; stir just before serving.
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