This is an old recipe from one of my late mother-in-law's coworkers back in the early 60s in Bloomington, Indiana.
1 cup uncooked rice, cooked according to the package directions.
2 cups coarsely shredded carrots
1/2 cup thinly sliced celery
1 green pepper, cut in strips
3 green onions, thinly sliced
1 cup (or can) cooked peas, drained
2 pimentos, diced
about 1/2 cup bottled French dressing (or choice of other dressings)
salt and pepper to taste
Allow the rice to cool to room temperature. In a large mixing bowl, combine the rice, carrots, celery, green pepper, green onions, cooked peas, and the diced pimentos. Stir in the dressing, salt and pepper to suit your taste. Chill before serving.
Makes 6 to 8 servings.
2 cups coarsely shredded carrots
1/2 cup thinly sliced celery
1 green pepper, cut in strips
3 green onions, thinly sliced
1 cup (or can) cooked peas, drained
2 pimentos, diced
about 1/2 cup bottled French dressing (or choice of other dressings)
salt and pepper to taste
Allow the rice to cool to room temperature. In a large mixing bowl, combine the rice, carrots, celery, green pepper, green onions, cooked peas, and the diced pimentos. Stir in the dressing, salt and pepper to suit your taste. Chill before serving.
Makes 6 to 8 servings.
Note: Cut up cooked ham, beef, or pork can be added to the salad, if desired. Or surround salad with cold cut slices folded in half and rolled.
file photo for reference only
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