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Categories:Viewed: 32 - Published at: 5 years ago
Ingredients
- 1 c. rice (uncooked)
- 1 c. thinly sliced celery
- 1/2 c. sliced green onions with tops
- 1/2 c. diced sweet pickle
- 1 c. mayonnaise
- 1/4 c. juice from pickles
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 (16 oz.) can salmon, drained
- 1 (10 oz.) pkg. peas, thawed
- endive
- 2 hard-boiled eggs, sliced
Method
- Prepare rice according to package directions.
- Add celery, onions and pickles to rice.
- Break salmon into chunks.
- Gently stir salmon and peas into rice mixture.
- Chill 3 to 4 hours or overnight.
- Serve on endive and garnish with eggs.
- Yields 6 (1 cup) servings.
