Picnic Rice Salad

Recipe Ingredients

1 cup	160g / 5.6oz	Rice - cooked, still firm
1		Tomato - fresh cut wedges
3		Eggs, hard-boiled - quartered
1		Tuna fish - shredded
1/2 cup	55g / 1.9oz	Celery - diced
		Any leftovers
		French dressing
3 tablespoons	45ml	Olive or salad oil
1 tablespoon	15ml	Vinegar or lemon juice
1/8 teaspoon	0.6ml	Mustard
1/2 teaspoon	2.5ml	Salt
		Pepper

Recipe Instructions

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 screw-top lid.

Source:
The I Never Cooked Before Cookbook" by Jo Coudert cup 1963

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