RICE SALAD PLATE

serves 4

• 1/2 cup of plain yoghurt (I use Greek yoghurt)
• 2 tablespoons of rice vinegar
• 1 tablespoon of olive oil
• 1 tablespoon of dried dill
• 3 cups of cooked rice
• 3 tablespoons of parsley - chopped
• 3 tablespoons of green onions - chopped
• 1 dash of salt and pepper
• 6 eggs - hard cooked
• 1 jar of herring (small)
• 1 can of mandarin oranges - drained
• 1/2 cup of pecans
• 8 rye crackers

In a large bowl make dressing by combining yogurt, rice vinegar, olive oil, and dried dill; mix well.

Add rice, parsley, and green onion to the dressing and mix to combine; season with salt and pepper.  Refrigerate until ready to serve

When you are ready to serve your rice salad, assemble each plate individually.

Put a spoonful of rice on the plate.

Cut the hard cooked egg into wedges and add to the plate.

Drain the herring and add to plates.

Garnish with some cold, mandarin oranges and some pecans.

Serve with rye crackers or rye bread and butter.