Canteen = Everyday
Add some colour to your salad, this recipe brings a taste of the tropics to a basic rice salad.
Ingredients (Serve 4-6)
1 celery stick
1/2 red or green capsicum
2 spring onions
1 can pineapple rings (in natural juice)
2 slices reduced fat / salt ham (optional)
4 cups cooked brown rice
4 tablespoons sweet corn
Pepper to season
2 tablespoons reduced fat salad dressing (premade or make your own using olive oil, balsamic vinegar and lemon juice)
Grate carrot and put into a mixing bowl.
Slice the celery finely and add to the bowl.
Remove the seeds from the capsicum. Cut into small squares and add to celery and carrot.
Cut and discard the root end of the spring onion. Slice finely, then add it to the bowl.
Drain the pineapple. Cut rings into small pieces and add to the bowl.
Slice ham into small pieces and add to the bowl with remainder of ingredients.
Using a spoon, mix thoroughly.
If not using at once, cover with cling wrap (or store in container) and refrigerate until needed.