Spinach in Tomato Tulips for 3 or 6 servings

Serves 3             Serves 6
1 Tbl. 2 Tbls Tarragon vinegar
1 Tbl. 2 Tbls. Oil
1/2 tsp. 1 tsp. Dill weed
Scant 1/2 tsp. 3/4 tsp. Salt
1/8 tsp. 1/4 tsp. Garlic powder
1/8 tsp. 1/4 tsp. Dry mustard
Smidgeon Dash Pepper

Serves 3             Serves 6
3/4 cup 1 1/2 cups Cooked rice (see below for directions)
5 oz. 10 oz. pkg. Frozen chopped spinach, thawed, *squeezed to drain
1/2 cup 1 cup Chopped tomato
1/4 cup 1/2 cup Sliced green onion
1/4 cup 1/2 cup Sliced celery
3 large 6 large Round tomatoes cut into tulip shape**
1 Tbl. 2 Tbls. Sunflower nuts (seeds)

In a small bowl, combine dressing ingredients; mix well. In medium bowl, combine cooked rice, spinach, tomato, green onions and celery; mix well.  Pour dressing over salad; toss well.

Refrigerate 1 hour to blend flavors.  Spoon about 2/3 cup salad mixture into each tomato tulip.  Sprinkle with sunflower nuts.

Yield: 3 or 6 servings

* Use a ricer to remove the liquid from the spinach.
** To prepare tomato tulips, hollow out stem portion at center of each tomato.  Make 6 cuts from center of each tomato to outside, making sure not to cut through bottom skin.

1 cup Long grain rice
3 cups Water
1 tsp. Salt
1 Tbl. Oil or butter

Bring all to boil.  Cover and simmer until moisture is gone ? 10 to 15 minutes (14 minutes is typically recommended).

Do not rinse enriched rice, as you will wash off the nutrients that have been added.  If it is not ?enriched? rice, you can wash it.  Some wild rice is recommended to be washed before using.  (Remember, wild rice is a grass and not true rice.)

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