Ingredients:
4 cups cooked white rice
4 ripe tomatoes, sliced ( farm fresh)
1 cup celery, diced
1 cup pitted black olives ( good quality)
2 bananas, sliced
1/2 green bell peppers, diced
1 (6 ounce) cans crabmeat or 1 (6 ounce) cans tuna or 1 (6 ounce) cans canned chicken, drained and flaked
3 tablespoons sunflower oil or 3 tablespoons light olive oil
1 -2 tablespoon white wine vinegar or 1 -2 tablespoon tarragon vinegar or 1 -2 tablespoon champagne vinegar
1/2 lemons, juice of, to taste
salt, to taste
pepper, to taste
Dijon mustard, to taste
Directions:
Set aside 1/2 cup of the rice and a small amount of each veggie type to use as a garnish.
Mix the dressing ingredients with a whisk, seasoning well to taste.
Mix everything together lightly, tasting for seasonings and adding more of anything as needed.
Place a small mound of the reserved white rice in the center and garnish with the reserved veggie pieces.
Serve immediately.
Servings: 6
Time preparation: 15 min.
Time total: 15 min.