Thursday, October 4, 2018

Neiman-Marcus Rice Salad (1966)

  • 2 cups cooked rice, chilled
  • 1/2 cup chopped King crab or lobster
  • 1/2 cup slivered Virginia ham
  • 1/2 cup finely chopped celery
  •  2 hard-cooked eggs
  • 1 tbspn chopped chives
  • 1/4 cup chopped parsley
  • 2 tspns olive oil
  • 2 tspn wine vinegar
  • 1/2 cup mayonnaise
  • Salt and pepper 
Combine rice, crab, ham, celery, eggs, chives, and parsley. Sprinkle with oil and vinegar. 

Add mayonnaise, and seasonings to taste. Serves 6.

More "Lost" Salad Recipes
Shaker Potato Salad with Bacon (1953)
Classic Brown Derby Cobb Salad (1937)

(Origin - "Recipes on Parade - Salads - " by U.S. Military Officer's Wives' Clubs worldwide, 1966. Recipe by Mrs. Ferris French, Naval Amphib. Base, Norfolk, Virginia.) 

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