Title: Picnic Rice Salad
Categories: Salads
Yield: 6 Servings

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

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