Serves: 4
Total Calories: 391
In a small bowl, whisk together oil, vinegar, Italian seasoning, salt, celery salt, mustard, hot pepper sauce and garlic. Pour over peas, mushrooms, green onions, celery and chopped pimiento in a small bowl marinate 2 or 3 hours or overnight. Drain combination and reserve dressing mix in rice and ham, adding reserved dressing, if necessary, for proper moisture balance. Taste for additional seasoning. Serve on lettuce and garnish with pimiento strips.
This Ham, Rice And Mushroom Salad recipe is from the Salads for All Seasons Cookbook. Download this Cookbook today.
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