Rice and Beet Salad

By Howie

Ingredients

• 3 tb white or cider vinegar
• 6 tb salad oil
• 1 tsp salt
• 1/2 tsp pepper
• 1 1/2 cups rice, cooked
• 2 cups canned or cooked beets, washed, drained, and diced
• 2 tb scallions, minced
• 1 cup mayonnaise
• 1 cup peas, cooked
• chopped parsley, to taste
• salt and pepper, to tast
• lettuce
• 1 hard cooked egg, sliced

Preparation

Step 1

1) Whisk together the vinegar, oil, salt, and pepper to make a vinaigrette dressing. In a serving bowl, toss the rice, beets, and scallions with the dressing. Cover and refrigerate for at least 8 hours.

2) Before serving, add the mayonnaise, peas, and parsley. Toss lightly, but thoroughly, and taste for seasoning, adding salt and pepper as necessary. Serve on lettuce leaves and garnish with the sliced egg.