SUMMER-DAY SALAD BOWL

 

3 cups COOKED COLD RICE

1 cup COOKED HAM in 1/2 inch cubes

1 cup COOKED CHICKEN in 1/2-inch cubes

1/2 cup CELERY in 1/4-inch pieces

2 PIMIENTOS (canned) in 1/4-inch pieces

1 cup PINEAPPLE or MELON or both

2 Tbs. SHREDDED COCONUT

2 Tbs. CHOPPED PEANUTS

1 tsp. SALT.

1 cup MAYONNAISE

3 Tbs. FROZEN ORANGE JUICE CONCENTRATE, undiluted.

1 to 2 heads LETTUCE.

1 tsp. CHOPPED PEANUTS

WATERCRESS or PARSLEY SPRIGS

 

In a 2-quart bowl: Combine: 3 cups COOKED COLD RICE, 1 cup COOKED HAM in 1/2 inch cubes, 1 cup COOKED CHICKEN in 1/2-inch cubes, 1/2 cup CELERY in 1/4-inch pieces, 2 PIMIENTOS (canned) in 1/4-inch pieces, 1 cup PINEAPPLE or MELON or both, 2 Tbs. SHREDDED COCONUT, 2 Tbs. CHOPPED PEANUTS and 1 tsp. SALT. Blend: 1 cup MAYONNAISE with 3 Tbs. FROZEN ORANGE JUICE CONCENTRATE, undiluted. Combine 3/4 cup of orange mayonnaise with the mixture. Line wooden salad bowls using 1 to 2 heads LETTUCE. Divide mixture among the bowls. Garnish top of salad with 1 to 2 Tbs. ORANGE MAYONNAISE. Sprinkle 1 tsp. CHOPPED PEANUTS on the mayonnaise. Decorate with WATERCRESS or PARSLEY SPRIGS.

 

Yield: 8 large salad bowls

 

country : Ivory Coast

course : salad

 

source : The African Cookbook / Bea Sandler