RICE AND AVOCADO SALAD

Nourishing and satisfying, Rice and Avocado Salad makes an excellent summer lunch or dinner dish.

Preparation and cooking time: 1 1/4 hours

Servings: 4

2 oz or 1/4 cup French Dressing
1 garlic clove, crushed
1 lb or 2 2/3 cups long-grain brown rice, cooked and cooled
2 medium sized avocados, peeled, stoned and chopped
3 medium sized tomatoes, blanched, peeled, seeded and chopped
2 hard boiled eggs, chopped
2 oz mushrooms, wiped clean and sliced

Pour the French dressing into a screw top jar and add the garlic clove. Set the dressing aside for 1 hour.

In a large salad bowl, combine the rice, avocados, tomatoes, eggs and mushrooms together.

Remove the garlic clove from the dressing and discard it. Pour the dressing over the rice mixture. Stir well to blend. Chill the salad in the refrigerator for 1 hour, stirring occasionally, before serving.