Picnic Rice Salad Recipe

Step 1

Beat the seasonings and oil for the dressing in a bowl (with a fork) for one minute then add vinegar and beat until mixed, or shake dressing ingredients in a small jar.

Step 2

Toss the salad ingredients with the dressing and store in a jar in the refrigerator with screw-top lid.

Source: The I Never Cooked Before Cookbook by Jo Coudert c. 1963 Shared by Elizabeth Rodier 6/93

Things You'll Need

  • 1c Rice, cooked, still firm
  • 1 Tomato, fresh cut wedges
  • 3 Eggs, hard-boiled, quartered
  • 1sm Can tuna fish, shredded
  • 1/2c Celery, diced
  • Any leftovers
  • 3tb Olive or salad oil
  • 1tb Vinegar or lemon juice
  • 1/8ts Mustard
  • 1/2ts Salt
  • Pepper

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