| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Fruits |
Vegetarian |
Salads, Vegetarian |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Cooked rice |
| 6 |
|
Green onions; finely chopped |
| 1 |
|
Green bell pepper finely chopped |
| 1/4 |
c |
Mayonnaise |
| 1/4 |
c |
Chopped parsley |
|
|
Salt and pepper to taste |
| 1 |
|
Orange; peeled, pith removed separated into segments |
| 1 |
|
Grapefruit prepared as for orange |
|
|
Chicory leaves |
|
|
Watercress |
INSTRUCTIONS
Combine rice, onions, green pepper, mayonnaise, parsley, salt and pepper in
medium bowl. Pack into lightly oiled 8-inch-diameter ring mold; chill 2
hours or until firm. Gently invert ring mold onto col serving plate and
carefully turn out rice mixture. (Replace any rice that may come loose from
the ring.) Arrange orange and grapefruit segments around edge of plate.
Arrange chicory leaves and watercress in center of ring. Refrigerate until
ready to serve.
* Source: Salads of All Kinds (Favorite Recipes Magazine No. 24) * Typed
for you by Karen Mintzias
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