Rice Salad (Salada de Arroz)
The Sheraton World Cookbook, 1982
1 hour — 6 Servings | Print RecipeEmail Recipe | |||||||||||||||||||||||||||||||||||||
Ingredients
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InstructionsMix 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. |
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