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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 10 |
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This is very good a nice break from potato salad. Cooking time is the chilling time. Ingredients:
1/2 cup mayonnaise |
1/4 cup prepared mustard |
2 tablespoons sugar |
1 teaspoon vinegar |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 -2 tablespoon milk, if necessary |
3 cups cooked rice, chilled |
1/4 cup pickle relish |
1 (2 ounce) jar chopped pimiento, drained |
1/3 cup green onion, finely chopped |
1/4 cup green pepper, finely chopped |
1/4 cup celery, chopped |
3 eggs, hard cooked, diced |
fresh parsley |
cherry tomatoes |
Directions:
1. Combine all dressing ingredients except milk. Set aside.
2. In a large salad bowl, combine all salad ingredients.
3. Pour dressing over rice mixture; stir gently. Add milk if mixture is dry. Chill several hours before serving.
4. Garnish with parsley and cherry tomatoes.
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