2 c Cooked rice
6 Green onions; finely chopped
1 Green bell pepper
— finely chopped 1/4 c Mayonnaise
1/4 c Chopped parsley
Salt and pepper to taste 1 Orange; peeled, pith removed
— separated into segments 1 Grapefruit
— prepared as for orange Chicory leaves Watercress Combine rice, onions, green pepper, mayonnaise, parsley, salt and pepper in medium bowl. Pack into lightly oiled 8-inch-diameter ring mold; chill 2 hours or until firm. Gently invert ring mold onto col serving plate and carefully turn out rice mixture. (Replace any rice that may come loose from the ring.) Arrange orange and grapefruit segments around edge of plate. Arrange chicory leaves and watercress in center of ring. Refrigerate until ready to serve. * Source: Salads of All Kinds (Favorite Recipes Magazine No. 24) * Typed for you by Karen Mintzias