Rice and Beetroot Salad

This colourful salad, steeped in Vinaigrette Dressing and tossed in mayonnaise, is an ideal hors d’oeuvre, or picnic food.

4 fl. oz. French Dressing :, cooked, peeled and diced

1 lb. cooked long-grain rice

1 small onion, finely chopped

1 large eating apple, peeled, cored and diced

1 teaspoon lemon juice

4 oz. cooked asparagus, chopped

5 fl. oz. mayonnaise

1 hard-boiled egg, sliced

4 parsley sprigs

In a medium-sized mixing bowl, combine the French dressing, mustard, tarragon and parsley, beating well with a kitchen fork. Add the beetroot , rice and onion to the dressing and, using two large spoons, toss the salad in the dressing. Place the bowl in the refrigerator overnight.

Place the apple in a medium-sized mixing bowl and sprinkle over the lemon juice. Add the asparagus and mayonnaise and stir well until the ingredients are thoroughly blended.

Remove the rice mixture from the refrigerator. Pour the mayonnaise mix-ture on to the rice mixture. Toss the salad, using two large spoons.

Transfer the salad to a chilled serving bowl and garnish with the slices of hard-boiled egg and parsley sprigs. Serve immediately.

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