Saturday, August 13, 2011

Salmon Rice Salad Recipe

This is another opportunity for you to demonstrate your artistic talents. This will serve 10 to 12 as an appetizer or 6 to 8 as a first course.

1 cup uncooked rice
1 cup beet juice
1 cup water
Salt to taste
1 cup flaked canned salmon
6 green stuffed olives, sliced
1 red pimento, sliced
1 cup frozen peas, cooked with 1 t. basil
Chopped parsley
3 T. French dressing
3 T. mayonnaise

V.S.P. Cook the rice in the beet juice and water until all the liquid is absorbed and the rice is fluffy. Let cool. Add salt to taste. Lightly mix with salmon, olives, pimento and peas. Mix the French dressing and mayonnaise. Add only enough dressing to moisten the salad; it doesn’t need much. As you assemble the dish, check it for taste and eye appeal. Serve cool.

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