RCI-RC.004.0199.001
OLIVE-EGG-RICE SALAD
Makes 6-8 servings
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 3 cups
- 1 cup
- 1 cup
- 2 tablespoons
- chopped pimiento2 tablespoons
- 1/4 teaspoon
- 1/4 teaspoon
- 1/2 cup
- French salad dressing1/4 cup
- 1 tablespoon
- hard-cooked eggs3 unitchopped
- 1 unit
- 1 unit
- cold cuts for garnish (optional)1 unit
Method
1
Combine the cooked rice, sliced green onions, sliced ripe olives, chopped fresh parsley, chopped pimiento, salt, and ground black pepper in a large mixing bowl.
2
Whisk together the mayonnaise, French salad dressing, and lemon juice in a separate small bowl until smooth and well combined.
3
Pour the dressing mixture over the rice mixture and toss gently but thoroughly until all ingredients are evenly coated.
4
Fold in the chopped hard-cooked eggs carefully to distribute them throughout the salad without breaking them into small pieces.
5
Chill the salad in the refrigerator for at least 15 minutes to allow the flavors to meld and the salad to reach serving temperature.
6
Line a serving platter or individual bowls with lettuce leaves as a base.
7
Spoon the olive-egg-rice salad onto the lettuce-lined platter, mounding it attractively in the center.
8
Garnish with cherry tomatoes and cold cuts if desired, arranging them around or on top of the salad for visual appeal.