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1988-10-25
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719b
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21 lines
FLORIDA RICE AND AVOCADO SALAD
3 c. cooked rice, cooled 1-1/2 t. salt
2 to 3 c. chopped chicken 1 t. sugar
2 avocados, cubed 1/4 t. white pepper
1 c. sliced celery 1 minced garlic clove
1/2 c. green pepper, slivered hot pepper sauce
1/4 c. minced onion tomato wedges
3 T. lemon juice salad greens
2 T. oil avocado slices
Combine first six ingredients. Mix juice, oil and
seasonings in jar and pour over rice mixture. Toss lightly,
cover and refrigerate 1 to 2 hours. Serve on greens with
tomatoes and avocado as garnish. Makes 6 servings.
Date Entered: August 25, 1988
By: Donna Endreson