Pemberton Cookbook

Rice Salad

This is a hearty salad for a luncheon, cold plate, buffet or an interesting side with steak, fried chicken, or pork chops.

4 Servings

Ingredients:

• 1 cup cooked rice (1/2 cup dry), cooled
• 1/2 cup mixed chopped vegetables: onion, green or red pepper, and celery
• 1 hard cooked egg, sliced
• salt and pepper to taste
• Mayonnaise
• paprika
• nutmeg

Directions:

Mix together rice and vegetables. Add salt and pepper to taste.

Add mayonnaise until well moistened.

Sprinkle top of salad lightly with paprika and nutmeg.

Mix in slightly.

Arrange egg slices on top of salad.

Sprinkle lightly with paprika and nutmeg. Cover.

Chill before serving.

~Anne McDonald, 1985

Page created. Anne Pemberton. Edited Tue, June 3, 2003 . AP.