| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | 8 | Servings | ||
INGREDIENTS
| 3 | c | COOKED COLD RICE |
| 1 | c | COOKED HAM in 1/2 inch cubes |
| 1 | c | COOKED CHICKEN in 1/2-inch cubes |
| 1/2 | c | CELERY in 1/4-inch pieces |
| 2 | PIMIENTOS (canned) in 1/4-inch pieces | |
| 1 | c | PINEAPPLE or MELON or both |
| 2 | tb | SHREDDED COCONUT |
| 2 | tb | CHOPPED PEANUTS |
| 1 | ts | SALT. |
| 1 | c | MAYONNAISE |
| 3 | tb | FROZEN ORANGE JUICE CONCENTRATE, undiluted |
INSTRUCTIONS
(Ivory Coast) Yield: 8 large salad bowls In a 2-quart bowl Combine all ingredients except mayonnaise and orange juice. Blend mayonnaise with orange juice. Combine 3/4 cup of orange mayonnaise with the mixture. Line wooden salad bowls using 1 to 2 heads LETTUCE. Divide mixture among the bowls. Garnish top of salad with 1 to 2 Tbs. ORANGE MAYONNAISE. Sprinkle 1 tsp. CHOPPED PEANUTS on the mayonnaise. Decorate with WATERCRESS or PARSLEY SPRIGS. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <[email protected]> on Nov 07, 1997
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