All Seasons Salad Recipe |
||
|
You will need :- 4 thick slices white bread 4 oz. luncheon meat 1 2½ oz. can red pimentoes 4 oz. button mushrooms 4 oz. long grain rice 4 tablespoons French dressing ¼ teaspoon garlic powder (optional) 2 oz. butter or margarine salt and pepper to taste few lettuce leaves
Preparation Time:- 5 minutes
Cooking Time:- 12 minutes
Cut bread and luncheon meat into ½-inch dice. Cut pimentoes into thin strips; reserve some for decoration. Slice mushrooms.
Cook rice until just tender in boiling salted water, drain in a colander and carefully pour through fresh hot water to separate grains. While still hot, stir in French dressing (see method, Vegetarian Sunburst Salad recipe), luncheon meat, pimentoes and garlic if used. Meanwhile, toss mushrooms in melted butter until just cooked (about 2 minutes), remove. Cook bread dice in remaining fat. Add both to rice mixture. Season to taste. Chill, if possible.
Wash and drain lettuce leaves and pile up salad in lettuce leaf cups, decorating with pimento strips. Serves 4.
Quick Tip
Chopping parsley quickly: put a few sprigs in a teacup, snip up with kitchen scissors, turning the cup with one hand as you work. It will take only about a minute to produce finely chopped parsley.
|
||