End Of A Sunny Day Salad

Course : Salads
Serves: 1
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3 cups cooked rice
8 ounces wish-bone russian dressing
1/4 cup finely chopped green onions
8 ounces pineapple chunks in natural juice -- drained (reserve 1 tbsp)
1 tablespoon soy sauce
3/4 teaspoon ground ginger
2 cups cubed cooked chicken*
2 medium green peppers -- cut into 1-inch chunks
8 1/2 ounces water chestnuts -- drained and sliced

Preparation / Directions:

In medium bowl, combine rice, 1/3 cup Russian dressing, green onions and reserved pineapple juice. Pack into lightly greased 3- or 4-cup ring mold; chill. In medium bowl, combine remaining 2/3 cup Russian dressing, soy sauce and ginger. Add chicken, green pepper, pineapple and water chestnuts; chill, tossing occasionally, at least 2 hours. To serve, unmold rice ring and fill center with salad mixture. Serve, if desired, on fresh lettuce or spinach leaves. Makes about 4 servings. *VARIATIONS: Use 2 cups leftover cooked turkey, beef or pork.

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