Recipe - Picnic Rice Salad

1 cup Rice, cooked, still firm
1 Tomato, fresh cut wedges
3 Eggs, hardboiled, quartered
1 small Can tuna fish, shredded
One half cup Celery, minced
Any leftovers
FRENCH DRESSING
3 tablespoon Olive or salad oil
1 tablespoon Vinegar or lemon juice
1/8 teaspoon Mustard
One half teaspoon Salt
Pepper

Beat the seasonings and oil for the dressing in a bowl (with a fork) for
one minute then add vinegar and beat until mixed, or shake dressing
ingredients in a small jar.

Toss the salad ingredients with the dressing and store in a jar in the
refrigerator with screwtop lid.

Source: The I Never Cooked Before Cookbook by Jo Coudert c. 1963 Shared by
Elizabeth Rodier 6/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini