 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
|
My sister-in-law originally made this hearty, filling salad. Over the years, I've modified it slightly, but it's still a favorite of the men in the family - Jo Jaquith, Marietta, Georgia Ingredients:
1 pound ground beef |
1 garlic clove, minced |
1 cup water |
1 beef bouillon cube |
1 cup instant rice |
3 medium unpeeled cucumbers, cubed |
4 plum tomatoes, cubed |
2 celery ribs, sliced |
1/2 cup sliced green onions |
1/2 cup diced green pepper |
salt and pepper to taste |
salad dressing of your choice |
Directions:
1. In a skillet, cook beef and garlic over medium heat until meat is no longer pink; drain and set aside. In a saucepan, bring water and bouillon to a boil. Stir in rice; remove from the heat. Cover and let stand for 5 minutes or until tender. Combine the rice and beef in a large bowl. Cover and refrigerate for 2 hours or until chilled. Add cucumbers, tomatoes, celery, onions, green pepper, salt and pepper; mix well. Serve with salad dressing. Yield: 12 servings.
|
|