RCI-SN.003.0261.001
Summer-Day Salad Bowl
Summer-Day Salad Bowl from the Recidemia collection
Prep25 min
Cook12 min
Total37 min
Servings4
Difficultyadvanced
Ingredients
- 3 cups
- cooked ham in ½ inch cubes1 cup
- 1 cup
- celery in ¼-inch pieces½ cup
- pimentos (canned) in ¼-inch pieces2 unit
- pineapple or melon or both1 cup
- 2 tbsp
- 2 tbsp
- 1 tsp
- 1 cup
- frozen orange juice concentrate3 tbspundiluted.
- 1 to 2 heads
- 1 tsp
- watercress or parsley sprigs1 unit
Method
1
Combine the cold cooked rice, cubed ham, cubed chicken, celery pieces, pimento pieces, and diced pineapple or melon in a large mixing bowl.
2
In a separate small bowl, whisk together the mayonnaise, undiluted orange juice concentrate, and salt until smooth and well blended.
3
Pour the mayonnaise mixture over the rice and protein mixture, then fold gently until all ingredients are evenly coated and combined.
4
Stir in the shredded coconut and 2 tablespoons of chopped peanuts, mixing until the salad is uniform.
5
Wash and dry the lettuce heads thoroughly, then tear or separate the leaves into serving-sized pieces to line the salad bowls.
6
Arrange the lettuce leaves in four individual serving bowls or on a large platter as a base.
7
Divide the rice salad mixture evenly among the four bowls, mounding it gently on top of the lettuce.
8
Garnish the top of each salad bowl with a sprinkling of the remaining 1 teaspoon chopped peanuts and a watercress or parsley sprig.
9
Serve immediately while the salad is cold, ensuring each serving maintains its presentation with the lettuce and garnish visible.