Rice Salad

Salad

• 2 eggs
• 2 ½ c. cooked rice
• 1 large can of salmon
• 3-4T. Mayonnaise

Topping

• 2T. Mayonnaise
• 1 small branch of parsley

Salad

1) To boil eggs: put eggs into a small pan and fill it with water. The water level should be above the top of the eggs. Bring to a boil, then turn down to low and cook for 8-10 min.

2) Put the eggs under cold water until completely cooled off. Peel and dice the eggs.

3) Put salmon into large pan. Mash with a fork until all chunks disappear.

4) Add rice, eggs, and mayonnaise. Mix thoroughly.

5) Put the salad carefully into the center of a glass bowl, so as to not get the sides dirty. Shape the salad into a round hill with a spoon.

Topping

1) Spread the mayonnaise over the salad to make a semi-thin coat.

2) Garnish by inserting the parsley into the center.