Fruit and nut salad

Recipe from: 11/23/1995 12:00:00 AM
Ingredients 9
Servings 6
Time

Ingredients

  • 125
    ml
    corn rice
  • 500
    ml
    chicken stock
  • 6
    dried pear halves, finely chopped
  • 65
    ml
    spring onions, sliced into rings
  • 125
    ml
    sultanas
  • 65
    ml
    pecan nuts
  • 65
    ml
    table celery, sliced into rings
  • 65
    ml
    marinated sun-dried tomatoes, sliced
  • 125
    ml
    readymade garlic salad dressing
 

Method

1 hour
 
Boil the corn rice in the chicken stock until soft, about one hour. Cool and mix with the remaining ingredients. Transfer to a salad bowl or cover and place in the fridge until needed. The salad should keep well in the fridge for up to three days. Serves 4-6.
 

Read more on: starch
 

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