Ingredients
1 cup granulated sugar
1 1/4 cups white vinegar
1/2 teaspoons salt
3 Tablespoon. water
2 cups cooked Riceland Extra Long Grain Rice
1/2 cup diced sweet onion
1 cup white cabbage, chopped
1/2 cup celery, diced
1/2 cup broccoli florets
2 cups ripe tomatoes, diced and drained
1/2 cup cauliflower buds
1/2 cup each: red and green bell peppers, chopped
1 medium apple, diced
Preparation
1. Dissolve sugar with white vinegar, salt and water.
2. Pour over remaining ingredients and toss.
3. Refrigerate at least 1 hour before serving.
1994 Riceland Rice Cook-Off Best Salad by Rachel Pohlner, Fisher, Arkansas