Josey’s Rice Salade
*Serves 4
INGREDIENTS:
2 cups cooked and chilled brown rice (about 1 cup uncooked brown rice, cooked and chilled)
1 cup corn kernels (canned or frozen, unthawed)
1/4 cup black olives, sliced
1 stalk celery, sliced thinly
2 green onions, sliced thinly or 1/4 cup red onion, diced
3 boiled eggs, peeled and sliced
5 small tomatoes, chopped or 1-1/2 cups cherry tomatoes, halved
5 leaves of romaine lettuce, torn into bite-size pieces
French Dressing
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoons salt
Freshly ground black pepper
DIRECTIONS:
Combine French dressing ingredients in a large salad bowl. Stir in chilled rice, corn, celery, onions and egg slices. Refrigerate until serving (best chilled for at least an hour). Serve salad on a bed of romaine lettuce and sprinkle tomatoes on top.
Recipe Source: Adapted from homeschooling.net
1 cup corn kernels (canned or frozen, unthawed)
1/4 cup black olives, sliced
1 stalk celery, sliced thinly
2 green onions, sliced thinly or 1/4 cup red onion, diced
3 boiled eggs, peeled and sliced
5 small tomatoes, chopped or 1-1/2 cups cherry tomatoes, halved
5 leaves of romaine lettuce, torn into bite-size pieces
French Dressing
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoons salt
Freshly ground black pepper
DIRECTIONS:
Combine French dressing ingredients in a large salad bowl. Stir in chilled rice, corn, celery, onions and egg slices. Refrigerate until serving (best chilled for at least an hour). Serve salad on a bed of romaine lettuce and sprinkle tomatoes on top.
Recipe Source: Adapted from homeschooling.net
1 comment:
I appreciate your posts! I have found that I have sensitivities to alot of grains, etc. but rice is one thing I can have. I plan to try this one out! Thanks, Auntie Becky
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