- 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.
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(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.)