July 3, 2010

Rice Salad

  • 1 package frozen peas, 10 ounces, cooked and drained
  • 2 cups cooked rice
  • 1 jar (4oz) diced pimiento
  • 1 cup cooked ham, diced
  • 6 green onions, chopped
  • 4 eggs, hard-boiled, chopped
  • 3/4 cup pimiento-stuffed olives, sliced
  • 1/2 cup chopped parsley
  • 1/3 cup sweet pickle relish
  • 2 cups shredded Cheddar cheese, (8oz)
  • 1/4 cup salad dressing or mayonnaise
  • lettuce leaves, optional
  • cherry tomatoes, optional

Combine peas, rice, pimiento, ham, chopped onions, eggs, olives, parsley, relish, and cheese; stir well. Add salad dressing or mayonnaise, tossing until well mixed. Chill thoroughly. Serve on lettuce leaves and garnish with cherry tomatoes if desired.

Serves 6 to 8.

No comments: