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Title:
Recipe(Tried): Raisin and Rice Salad (5 cups) to Accompany A Pernil
Board:
From:
Gladys/PR 12-22-2002
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 MSG ID: 3116161
RAISIN AND RICE SALAD (5 cups)

3/4 cup sliced almonds, toasted
3/4 cup diced celery
1/2 cup sliced black olives
1/2 cup raisins
1/2 tb cocktail capers, drained
4 cups hot cooked long grain rice
1/2 cup bottled Italian Dressing

Combine almonds, celery, olives, raisins and capers in a 2 quart mixing bowl. Stir in hot rice. Pour dressing over mixture and stir well. Chill 2 hours. Serve from mold or unmold on tray.

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