Sunny Rice Salad

Mango dressing:

2 tbsp. frozen mango juice or mango chutney
1 tbsp water
1 tbsp. veg oil
2 tsp apple cider vinegar
1 tsp ketchup
Salt and Pepper

Optional:
1/4 tsp tumeric

Combine all ingredients in a shaker.
Makes about 1/4 cup of dressing.

Cook:
2 eggs to hard boiled

Peel and slice or quarter

Cook:
1 cups of rice or acine de pepe pasta (uncooked)
to al dente which is about 3 cups.

Rinse with cool water.

Prepare:

3 cups of shredded head lettuce
1 cup of cooked ham diced small or shredded
1 cup of sharp cheddar cheese shredded
1 cup shredded carrots and apples
1 cup diced cucumbers and tomatoes

optional (I used some leftover bean salad):
chick peas
green beans
onions
peppers
cranberries or raisins
and nuts

In a really large bowl:

Toss together lettuce, pasta or rice,
veggies, rice and ham.

Refrigerate.

When serving:

Top the salad with shredded cheese,
nuts if desired and eggs.

Drizzle with dressing
and serve with a side of sliced French bread.

"Bon Appetit!"