Salad Provencale

3 cups cooked beef roast, pork, ham or poultry, cut in thin strips
3 cups cooked rice
1-1/2 cups sliced celery
1 cup sliced green onions, including tops
1/2 cups each mayonnaise and sour cream
1/2 tsp seasoned pepper
1 tsp each prepared horseradish and mustard
1 tsp salt
2 large tomatoes, cut into eighths

Combine meat, rice, celery, and onions. Blend remaining ingredients except tomatoes. Stir into rice mixture. Chill. Arrange on salad greens, if desired, and garnish with tomato wedges.

Makes 6 servings,

Serve with Cream of Spinach Soup, Sesame Bread Sticks, Strawberry Shortcake

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Cajun Country -- New Iberia, Louisiana