Colorful Rice Salad
This is the most unusual salad in my box of tricks. You can pretty much bet that when you have a covered dish gathering, this will be the only one of this kind on the table. My friends love for me to bring it to our potluck salad suppers.
- 1 cup raw rice
- 2 1/2 cups chicken bouillon
- Dash of salt and pepper
- 1 cup cooked and drained green peas (fresh or frozen)
- 4 Tbsp. French or Italian dressing
- 1 chopped green or red bell pepper
- Chopped ripe olives and pimento strips (you choose how much)
- 3 Tbsp. parsley (fresh is best)
- 2 slices chopped red onion
- 1/4 cup of water chestnuts or nuts of your choosing
Cook the rice and chicken bouillon until done. I put it in a
pot with a lid and cook it for 20 minutes. Don't open the lid!
Combine all the ingredients and put in refrigerator until ready to serve.
By Sandy from Elon, NC
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