Fourth of July Favorites >
| | Andalusian Salad
4 cups of cold, cooked white rice
1/4 cup of chopped green pepper
1/4 cup of pimiento, diced
1/4 cup of finely chopped scallions
2 tablespoons of finely chopped parsley
1 head of Boston or leaf lettuce
5 small tomatoes
5 large stuffed green olives, chopped
2 hard cooked eggs, chopped
2 tablespoons of vinegar
1 1/2 teaspoons of salt
1/2 teaspoon of freshly ground black pepper
1/2 teaspoon of ground mustard
1/2 clove crushed garlic
1 cup of salad oil
1 teaspoon of oregano leaves
Combine the cold rice with green pepper, pimiento, scallions and parsley. Line a heavy, chilled salad bowl with lettuce. Spoon in rice mixture. Circle salad with tomatoes. Top with olives and eggs, cover with foil. Refrigerate. In a jar, combine all the remaining ingredients. Cover and shake well. Refrigerate until ready to pour over salad. Makes 8 servings |
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Basic-Recipes.com
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