Difference between revisions of "OLIVE-EGG-RICE SALAD"
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Combine rice, onions, olives, parsley, pimiento, salt and pepper in large bowl. Chill. Blend mayonnaise, French dressing and lemon juice. Spoon over salad. Sprinkle with eggs. Serve on lettuce leaves; garnish with tomatoes and cold cuts, if desired. | Combine rice, onions, olives, parsley, pimiento, salt and pepper in large bowl. Chill. Blend mayonnaise, French dressing and lemon juice. Spoon over salad. Sprinkle with eggs. Serve on lettuce leaves; garnish with tomatoes and cold cuts, if desired. | ||
Latest revision as of 17:06, 29 June 2012
Makes 6-8 servings
Contents
Ingredients
- 3 cups cooked rice
- 1 cup sliced green onions
- 1 cup sliced ripe olives
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped pimiento
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup mayonnaise
- 1/4 cup French salad dressing
- 1 tablespoon lemon juice
- 3 hard-cooked eggs, chopped
- lettuce leaves
- cherry tomatoes for garnish (optional)
- cold cuts for garnish (optional)
Procedures
Combine rice, onions, olives, parsley, pimiento, salt and pepper in large bowl. Chill. Blend mayonnaise, French dressing and lemon juice. Spoon over salad. Sprinkle with eggs. Serve on lettuce leaves; garnish with tomatoes and cold cuts, if desired.
