CATEGORY	CUISINE	TAG	YIELD
Eggs, Seafood	French	Salads	6	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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