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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This is a delicious way to prepare rice and is a nice change from potato salad. It goes especially well with barbecue, or with grilled hamburgers at a cookout. Ingredients:
dressing: |
1/2 cup mayonnaise |
1/4 cups prepared mustard |
2 tablespoons sugar |
1 teaspoon white vinegar |
1/4 teaspoon salt |
1/8 teaspoon pepper |
salad: |
3 cups cold cooked rice |
1/4 cup sweet pickle relish |
1 jar (2 ounces) chopped pimientos, drained |
1/3 cup finely chopped green onions (including tops) |
1/4 cup finely chopped green pepper |
1/4 cup finely chopped celery |
3 hard-cooked eggs, diced |
1 to 2 tablespoons milk, optional |
fresh parsley |
cherry tomatoes |
Directions:
1. In a small bowl combine all dressing ingredients; stir in milk if desired. Set aside.
2. In a large salad bowl, combine all salad ingredients. Pour dressing over rice mixture; gently toss to coat. Add milk if desired. Chill several hours before serving. Garnish with parsley and cherry tomatoes. Serve with a slotted spoon. Yield: 10 servings.
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