| 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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