3/4 c Rice
1 1/2 c Water
2 c Pea pods
2 c Diced cooked Chicken
1 11-ounce can mandarin orange sections, well drained
1/2 c Sliced water chestnuts, halved
1/4 c Red wine vinegar or balsamic vinegar
1 tb Sesame oil
1 tb Salad oil
Salt and freshly-ground pepper, to taste
3/16 ts Garlic powder
Run cold water over rice in a strainer for about 1 minute, lifting rice to rinse well.
In a medium saucepan bring rice and water to boiling; reduce heat. Simmer, covered, 40 to 50 minutes or until done. Drain. Rinse with cold water. Drain again.
In a mixing bowl toss together the rice, pea pods, chicken, orange sections, and water chestnuts. Cover; chill rice mixture for 6 hours or overnight.
In a screw-top jar combine vinegar, sesame and salad oils, salt, pepper, and garlic powder. Cover; chill at least 6 hours or overnight.
Transport the vinegar and oil mixture and the rice mixture separately in an insulated cooler with an ice pack.
Before serving at the picnic, shake vinegar and oil mixture well. Pour over rice mixture; toss.
1 head cabbage, shredded
1 onion, minced
1 red bell pepper, chopped
1 green pepper, chopped
1 cup mayonnaise
4 tablespoons red wine vinegar
3 tablespoons sugar
Salt and pepper to taste
In a deep bowl, toss cabbage, onion, and peppers. In a bowl, stir together remaining ingredients. Stir mayonnaise mixture into vegetables. Cover and chill until ready to serve.
Roasted Red Pepper Macaroni Salad
1 ea red bell pepper
1 x medium shell macaroni
3 ts olive oil
3 ts red wine vinegar
1 ts lemon juice
1 ts dijon mustard
1 ea carrots, chopped
1/2 c diced mozzarella cheese
1/4 c frozen peas
Broil the red pepper, turning several times, until blackened on all sides. Remove from the oven and place in a paper bag to cool.
Cook enough macaroni to make about 4 cups.
While the macaroni is cooking, whisk together the oil, vinegar, lemon juice and mustard.
Add the carrots, mozzarella, and peas.
Rinse the macaroni in cold water and drain thoroughly. Add to the dressing and vegetable mixture. Stir thoroughly.
Peel, seed, and dice the red pepper. Stir into the salad.
2 medium cucumbers, peeled and thinly sliced
1/2 tsp. salt
1/2 cup sour cream
1 tablespoon lemon juice
2 tablespoons finely chopped green onion
1/8 tsp. pepper
1/4 tsp. sugar
1 tablespoon chopped fresh dill
In a small bowl, toss cucumbers with salt. Allow to stand for 10 minutes. Meanwhile, combine all remaining ingredients. Drain cucumbers and combine with sour cream mixture. Chill until ready to serve. Makes 6 servings.