2 cups of torn lettuce
1 cup cooked long grain rice
1 pkg(10 ounces) frozen peas, thawed
1/4 cup minced fresh parsley
2 large tomatoes, seeded and chopped
1 cup thinly sliced cucumber
1 small green pepper, chopped
DRESSING:
1 cup mayonnaise
1/2 cup sour cream
1/2 raisins
1/2 cup finely chopped onions
1/4 cup sweet pickle relish
2 tablespoons milk
1/2 teaspoon celery seed
1/2 teaspoon dill seed
1/2 teaspoon ground mustard
1/2 teaspoon garlic salt
Sweet red pepper rings and fresh parsley sprigs, optional
In a 3-qt. glass bowl, layer lettuce. Combine rice, peas and parssley; spoon over lettuce. Layer with tomatoes, cucumbers and peppers. Combine the first 10 dressing ingredients; spoon over salad. Garnish with red pepper and parsley if desired. Cover and refrigerate for 8 hours or overnight. Toss before serving. Yield 10-12 servings.
Recipe Tip: Add 3 cups of cubed chicken to the bottom layer to make it a hearty meal!
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