Frank's Recipes! Confetti Salad for 100

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Confetti Salad for 100

Servings: 100 Portions
Portions: 1/2 Cup Each

2 quart (4 lb) rice
1 1/4 gallon water, cold
2 tablespoon (1 1/3 oz) salt
2 quart (3 lb) tomatoes, fresh, cubed
1 quart (1 lb 8 oz) peppers, sweet, fresh, chopped
1 1/2 cups (8 oz) onions, dry, chopped
2 quart (2 lb) celery, chopped
3 1/2 cups (1 lb 12 oz or 1-No. 2 1/2 can) pimientos, canned, drained, chopped
3 tablespoon (2 oz) salt
2 teaspoon pepper, black
1 quart (2 lb or 1 1/4-No. 2 1/2 can or 1/4-1 gallon jar) salad dressing

Combine rice, water, and 2 tablespoon salt; bring to a boil. Stir occasionally. Reduce heat,
cover tightly, and simmer 25 minutes or until water is absorbed. Uncover and allow to
steam dry 5 to 7 minutes. Chill well. Combine chilled rice and tomatoes, peppers,
onions, celery, and pimientos. Toss together lightly. Combine 3 tablespoon salt, pepper and
salad dressing; fold into salad just before serving.

NOTE:
3 lb 8 oz fresh tomatoes A.P. will yield 3 lb cubed tomatoes.

Salad may be served on lettuce. 5 lb 8 oz fresh lettuce A.P. will yield 4 lb trimmed
lettuce.

1 lb 13 oz fresh sweet peppers A.P. will yield 1 lb 8 oz chopped, sweet peppers.

9 oz dry onions A.P. will yield 8 oz chopped onions.

2 lb 12 oz fresh celery A.P. will yield 2 lb chopped celery.