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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rice Salad Recipe

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This recipe for Rice Salad is from The Lega Arena Dasą Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds of rice (Uncle Ben's is best)
1 bag of frozen vegetables (peas, carrots, corn, string beans)
1 large onion
1 can of black olives
red and/or green pepper, if desired
16 oz. bottle of Wishbone Fat Free Italian dressing
paprika
salt
black pepper
Directions:
Directions:
Cook rice. Drain and rinse to stop cooking. Keep rinsing with cold water until rice is COLD.

Parboil vegetables. Drain and rinse to stop cooking. DO NOT OVERCOOK vegetables. They should be firm. Chop onion. Drain olives and coarsely chop them. Chop pepper.

In a large bowl or pot, mix ingredients a little at a time, adding a small pinch of paprika, salt and black pepper. Continue until all ingredients are used up. Then add in the salad dressing, gently mixing all ingredients.

Refrigerate for at least an hour. Serve cold as a salad or heat up as a meal.

Note: Fresh chopped non-watery vegetables can be used instead of the frozen ones.

 

 

 

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