Salad "Shepherdess"

Course : French
Serves: 4
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1 cup cooked rice
4 large hard-boiled eggs -- sliced
1 teaspoon finely chopped scallion
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon prepared horseradish
2 tablespoons sour cream

Preparation / Directions:

In salad bowl, combine eggs, rice, and scallion. In mixing bowl, combine salt, pepper, horseradish, and sour cream. Blend well. Pour over rice mixture. Toss thoroughly but gently. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

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