Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Rice, cooked, still firm FRENCH DRESSING
1 Tomato, fresh cut wedges 3 tb Olive or salad oil
3 Eggs, hard-boiled, quartered 1 tb Vinegar or lemon juice
1 sm Can tuna fish, shredded 1/8 ts Mustard
1/2 c Celery, diced 1/2 ts Salt
Any leftovers Pepper

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 c. 1963
Shared by Elizabeth Rodier 6/93

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