Total Time: 50 min Cost per Serving: 62 cents
Planning Tip: Both salad and eggs can be prepared 1 
day ahead.

 4 cups cooked white rice (yield from 1 1/3 cups uncooked), 
 One 12-ounce English cucumber (seedless), cut in large 
 1 large tomato, halved, seeded, cut in large dice
 1 large yellow, red or green bell pepper, cut in large 
 1/3 cup finely chopped red onion

 1/2 cup bottled Ranch dressing
 1/4 cup snipped fresh dill
 1 teaspoon salt
 1/2 teaspoon pepper
 Lettuce leaves
 Deviled Eggs (recipe follows)

1. Put rice and vegetables in a large bowl. Add dressing 
ingredients and toss to mix and
coat. Serve or cover and refrigerate up to 1 day.
2. To serve: Line a 2-quart serving bowl with lettuce 
leaves. Top with rice mixture and
surround with deviled eggs. 
* Serves 8. Per serving with 2 Deviled Egg halves: 337 
cal, 10 g pro, 34 g car, 17 g fat, 219
mg chol, 554 mg sod. Exchanges: 1 starch/bread, 3 vegetable, 
1 medium-fat meat, 2 1/2 fat

DEVILED EGGS Hard-cook 8 large eggs, cool, then cut 
in half lengthwise. Carefully
remove yolks to a small bowl or food processor. Add 
2 1/2 tablespoons mayonnaise and
2 teaspoons Dijon mustard. Mash or process until smooth. 
Season with 1/4 teaspoon
ground white pepper. Spoon or pipe into egg whites.

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