Broccoli and Rice Salad for 30
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2 1/4 pounds Broccoli florets, blanched
1 cup Carrots, thinly sliced, blanched
1 cup Red bell peppers, julienne
2 quarts Rice, long grain, cooked,
cooled
1 3/4 cups vegetable oil
1/2 cup Malt vinegar
1/4 cup Water
2 teaspoons Sugar
1/2 cup Dehydrated Chopped Onion
2 tablespoons Seasoned Salt
1/2 teaspoon Coarse Ground Black Pepper
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Combine broccoli, carrots, peppers,
and rice in large bowl. Combine remaining
ingredients. Mix well. Pour over
broccoli mixture and toss to mix well.
Chill. Serves 30-36.
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