• Ingredients: 35
  • Serves: 6

Rice salad italienne with cooked rice, pimientos, cut in strips, green pepper, cut in strips, chopped red italian onions, chicken or turkey breast, cut in julienne strips, large stuffed olives, sliced, large black olives, sliced, anchovy fillets, coarsely cut, chopped fresh basil, garlic-flavored french dressing, tomato wedges, quartered hard-cooked eggs, capers.


  • 3 cups cooked rice
  • 3 pimientos, cut in strips
  • 1 green pepper, cut in strips
  • 12 green onions, finely chopped or 2/3 cup chopped red Italian onions
  • 1 1/2 cups chicken or turkey breast, cut in julienne strips
  • 18 large stuffed olives, sliced
  • 18 large black olives, sliced
  • 18 anchovy fillets, coarsely cut
  • 1 teaspoon dried or 2 tbsps. chopped fresh basil
  • Garlic-flavored French dressing
  • Tomato wedges, quartered hard-cooked eggs, capers


  • 1 lb. celery root, peeled, grated
  • 3 cups coarsely grated carrots
  • 3 8 1/4-ounce cans julienne beets, drained
  • Minced fresh parsley
  • Minced fresh chives

Dijon mustard vinaigrette

For scallion purée:

  • *available at specialty foods shops and some supermarkets
  • **available at natural foods stores

For the pumpkin seeds:

For the English peas:

  • 20 English peas, shelled
  • Salt

To serve:

Berry compote


  1. Step 1 Combine first 9 ingredients and toss with French dressing. Garnish with the tomato wedges and quartered hard-cooked eggs.

    For this step you will need