Ham and Rice Salad
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 338. Vision transcription from the scanned page; needs review.
Import into Nextcloud Cookbook
Copy this page address, then paste it into Download recipe from URL in Cookbook.
Ingredients
- 1 10-ounce package frozen succotash
- 2 cups cold cooked long grain or brown rice
- 1 1/2 cups cubed fully cooked ham
- 1/2 cup chopped green pepper
- 1 medium tomato, coarsely chopped
- 1/4 cup chopped onion
- 1/4 cup snipped parsley
- 1 cup Creamy Italian Dressing (see recipe, page 356) or other creamy salad dressing
- Leaf lettuce (optional)
- 2 hard-cooked eggs, sliced (optional)
Instructions
- Cook succotash according to package directions. Drain.
- In a large bowl stir together succotash, rice, ham, green pepper, tomato, onion, and parsley. Pour salad dressing over rice mixture. Toss to coat. Cover and chill for 4 to 24 hours.
- Serve on lettuce-lined salad plates and garnish with sliced egg, if desired.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Ensaladas de Argentina (Ensalada Primavera).jpg" by Horacio Cambeiro; license: CC BY-SA 3.0 (https://creativecommons.org/licenses/by-sa/3.0); source: https://commons.wikimedia.org/wiki/File:Ensaladas_de_Argentina_(Ensalada_Primavera).jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.