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Title: Summer-Day Salad Bowl Categories: None Yield: 8 Servings 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 (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 |