3 tablespoons vegetable oil
1 onion, diced
1 (10 ounce) can whole red water chestnuts, drained
1 clove garlic, crushed
3 tablespoons yellow mustard
1/2 teaspoon paprika
8 slices smoked salmon, sliced
2 tablespoons vegetable oil
Heat fat in a large skillet over medium heat. Saute onions until translucent, remove from skillet and set aside.
Saute some oil in a medium skillet over low heat. Sauteed water chestnuts will turn orange and then brown. Remove water chestnuts from oven and set aside. Remove garlic sprigs and cinnamon and keep warm.
Heat a deep fryer or Dutch oven to 400 degrees F (200 degrees C).
Add potatoes that are cooked out, salt, oregano, olives and lemon currants; toss. Toss cooking utensils to coat. Place olives and lemon currants atop top.
Sprinkle rice, entire package; pour or spoon vegetable mixture over. Top with salad greens, tomato slices and oil. Drizzle a little lemon juice over all. Go thick or thin.