Rice Salad

Rice Salad

Ingredients:
3 cups cold cooked rice
1/2 cup cooked peas
1/2 cup cooked corn
1/2 cup raisins
1/2 cup red and green pepper, chopped
1/3 cup olive oil
6 slices bacon, cooked crisp and crumbled

Directions:
salt and fresh ground pepper to taste
Combine all ingredients in a bowl. Toss with olive oil and chill overnight in
refrigerator before serving. Garnish with orange sections.
© Aliske Webb 1999. Published by Bookmice.com
The Quilt Inn Country Cookbook Aliske Webb
If you like to plan your meals in advance, this is a good dish to plan for a
picnic the day after you serve fresh cooked corn, peas or rice for dinner.
Chicken Salad