Jane's Rice Salad
/From the kitchen of Jane Vvedensky
This is a quick, easy to make salad, particularly when you have leftover rice and peas! GLUTEN FREE.
Ingredients:
1/2 head of iceberg lettuce
3/4 c. cooked and chilled rice
1/2 c. cooked and chilled peas
Handful of medium cheddar, shredded
Dressing:
Best served with a basic vinaigrette (olive oil and vinegar) or see Strawberry Salad dressing recipe)
Directions:
Wash and slice lettuce into bite-size chunks. Place in a medium salad bowl and toss with remaining ingredients. Serve and enjoy!