Layered Salad

• 1 c. Minute rice
• 3 1/2 c. shredded iceberg lettuce
• 1 small red onion, thinly sliced
• 1 (10 oz.) pkg. green peas, thawed
• 1 can red kidney beans, drained
• 1 envelope zesty Italian salad dressing mix

1. Prepare rice as directed on package; cool.
2. Place 1 1/2 cups of lettuce in 2-quart straight-sided bowl.
3. Add half the onions with half the rice.
4. Add a layer of peas.
5. Repeat lettuce, onion and rice layers.
6. Top with kidney beans and add remaining lettuce. Chill.
7. Prepare salad dressing mix as directed on package.
8. About 1 hour before serving, pour evenly over salad and chill.
9. (Be creative with salad dressing mix.
10. Use a flavored vinegar, such as red wine or tarragon.
11. Try a specialty oil, such as olive or sesame.)

rice, shredded iceberg lettuce, red onion, green peas, red kidney beans, italian salad dressing

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1078070 (may not work)