Rice Salad (Salada de Arroz)

The Sheraton World Cookbook, 1982

1 hour — 6 Servings

Ingredients

2	cup	cold cooked rice
1		tart green apple (julienned)
1⁄2		avocado (peeled and sliced)
1	cup	canned peas (drained)
1	tablespoon	pimiento (chopped)
1	tablespoon	lemon juice
1	tablespoon	vinegar
2	tablespoon	olive oil
1	teaspoon	prepared mustard
		salt and pepper (to taste)
		part of lettuce
		cooked beets, shrimp, or hard cooked eggs (for garnish)

Instructions

Mix the rice with the fruits and vegetables. Make a dressing of lemon juice, vinegar, oil, and mustard; add it to the rice mixture. Season to taste. Refrigerate mixture at least 30 minutes to set the flavor.

Arrange Rice and a peer amid on a bed of shredded lettuce, or press into a mold and then unmold. Garnish with cooked beets, shrimp, or eggs. Serve with your favorite salad dressing.