Mar 04 2009
Rice Salad
Rice Salad
3 cups cold cooked rice
1/2 cup cooked peas
1/2 cup cooked corn
1/2 cup raisins
1/2 cup red and green pepper, chopped
1/3 cup olive oil
6 slices bacon, cooked crisp and crumbled
salt and fresh ground pepper to taste
Combine all ingredients in a bowl. Toss with olive oil and chill
overnight in refrigerator before serving. Garnish with orange
sections.
