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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Rice and Salad Bowl Recipe

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This recipe for Rice and Salad Bowl is from Betty Wallace's 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:  
1 (8 oz.) bottle Italian salad dressing
2 cups minute rice
1 large bunch of green onions and tops, chopped
1 large unwaxed cucumber, coarsely diced, unpared
1 basket of cherry tomatoes, cut in half
8 oz. cold water
2 (10 oz.) packages frozen peas, blanched and drained
1 can sliced mushrooms, drained
10 oz. pimiento-stuffed olives, sliced crosswise
Directions:
Directions:
In saucepan, combine Italian dressing and cold water; bring to a boil. Remove from heat; add rice, cover and let stand 5 minutes. Fluff rice with fork. Turn into large serving bowl. Add peas, mixing with fork. Refrigerate until cold. Add onions, mushrooms, cucumber, olives and cherry tomatoes. Mix well with fork. Refrigerate, covered, at least 6 hours before serving. Keeps very will in the refrigerate for up to 4 days.

 

 

 

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