Tuesday, January 19, 2010

Rice Salad

Combine in a large bowl:

4 cups cooked rice

2 stalks chopped celery

1 small onion, chopped

2 chopped tomatoes (optional)

Mix the following for the dressing:

¼ cup oil

¼ cup lemon juice

½ tsp. garlic powder

¾ tsp. salt

¼ tsp. paprika

2 Tbsp. parsley

1 Tbsp. Braggs

Chill to allow flavors to blend.

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