Email to Genia Revels      

Recipe Categories: GeniaMarie's HOME PAGEAMISH APPETIZERS BEVERAGES BREAD BREAKFAST BROWNIES CAKEMIXCAKES CAKES CANDY CASSEROLES CENTERPIECES CHEESECAKE COCACOLA COOKIES CROCKPOT CUPCAKES DAIRYFREE DESSERTS EGGS FISHandSEAFOOD FOREIGNCOUNTRYRECIPES FRIED FROSTNG FRUIT GRANDMOFAVORITES HAMBUGERS HOLIDAY INAJAR JAMJELLIESSPREADS JELLOSHOTS LAMB LEILANI MARINADES MEATS METRICCONVERAIONTABLES MOTHER39SDAYMEANING MOVIERECIPES MUFFINS PASTRIES PIE PIZZA POULTRY RICEKRISPIETREATS SALADandDRESSING SANDWICHES SAUCES SHELBIESOWN SIDES SNACKS SOUPSandSTEWS STLOUISSPECIALITIES TIPS TRUFFLES UTICASYRACUSENYDISHES VEGETABLES VEGETARIAN WALTDISNEYWORLD

Ivory Coast: Summer-Day Salad Bowl




Source of Recipe


unknown
In a 2-quart bowl:
Combine: 3 cups COOKED COLD RICE
1 cup COOKED HAM in 1/2 inch cubes
1 cup COOKED CHICKEN in 1/2-inch cubes
1/2 cup CELERY in 1/4-inch pieces
2 PIMIENTOS (canned) in 1/4-inch pieces
1 cup PINEAPPLE or MELON or both
2 Tbs. SHREDDED COCONUT
2 Tbs. CHOPPED PEANUTS
1 tsp. SALT.
Blend: 1 cup MAYONNAISE with
3 Tbs. FROZEN ORANGE JUICE CONCENTRATE, undiluted.
Combine 3/4 cup of orange mayonnaise with the mixture.
Line wooden salad bowls using 1 to 2 heads LETTUCE.
Divide mixture among the bowls.
Garnish top of salad with 1 to 2 Tbs. ORANGE MAYONNAISE.
Sprinkle 1 tsp. CHOPPED PEANUTS on the mayonnaise.
Decorate with WATERCRESS or PARSLEY SPRIGS.