1 stalk celery, thinly sliced
2 green onion, thinly sliced (or 1/4 cup red onion, diced)
5 small tomatoes, chopped
5 leaves of Romaine Lettuce, torn into bit-size pieces
3 boiled eggs, peeled and chopped
2 cups cooked brown rice (mine had wheat berries mixed in)
1 cup canned corn
1/4 cup black olives, sliced
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon salt
freshly ground black pepper
Make the French dressing right in a large salad bowl. Stir in cooled rice, corn, celery, onions, and egg. Toss with lettuce and tomatoes immediately before serving. Serves 4.
I wasn’t planning on boiling any eggs for Easter this year but then my dear friend, Kathryn, forwarded me this fun rice salad recipe. It comes via Diane at Heart-to-Heart and she originally received it from Josey and Pierre, in Paris. (Phew!) The words that have been used to describe it are: fresh, wholesome, filling, and yum. As Diane suggests, “This is a filling, full-meal salad.” “Serve it with strawberries and French bread and you can feel very French!”
We loved it because it was refreshingly different from our usual salad recipes, used a couple of canned goods combined with rice, was simple to prepare, and tasted great. The recipe also called for basic fresh ingredients that I almost always have on hand. It’s an easy way to make a delicious dish without having to run to the store. I would definitely serve this to company. It would be excellent for a summer BBQ or pot-luck dinner.