Receta Rice-Salad Wrap

• 2 lbs convertible rice, cooked
• 1 lb wild rice, cooked
• 1/2 cup chopped green olives
• 16 each whole egg
• 2 cups Spanish onion- peel, dice
• 1 cup parsley, fresh- wash, chop
• 2 cups tomatoes- wash, chop
• 2 cups parmesan cheese- shredded
• salt and pepper to taste
• 1/4 cup mustard, brown, prepared
• 1 cup olive oil
• 3/4 cup red wine vinegar
• 20 leaves Romaine crowns lettuce
• 5 lbs tomato- sliced
• 20 each garlic herb wrap

Direcciones