Sunny Rice Salad

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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!"

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