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Fishy Rice Salad

[13 Feb 2011 | No Comments | 2 views | Author: Dee Braun, DrR, CA, CCT]
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3 oz cooked rice
6 oz cooked white fish fillets, flaked
2 oz sultanas
Salt and pepper to taste

2 tbsp extra virgin olive oil
1 tbsp white wine vinegar
garlic clove, crushed
Dried tarragon

In a large salad bowl, whisk oil, vinegar, garlic and tarragon. Add the rest of the ingredients. Gently combine.

Serve with sliced tomatoes.

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