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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From a magazine, many years ago. Ingredients:
1/4 cup bottled vinaigrette dressing, vinegar & oil |
3 cups hot cooked rice (cooked in chicken broth) |
2 hard-cooked eggs, chopped |
1 cup celery, sliced |
3 tablespoons dill pickles, chopped |
3 tablespoons pimientos, chopped |
1/3 cup onion, finely chopped |
1/3 cup mayonnaise |
2 teaspoons prepared mustard |
1/3 cup black olives, pitted & sliced |
salt and pepper |
salad greens |
1/3 cup bacon bits (like bac*os) |
Directions:
1. Pour dressing over cooked rice. Toss and set aside to cool.
2. Add remaining ingredients except salad greens and Bac*O's; toss lightly.
3. Chill throughly.
4. Serve on salad greens and garnish with additional sliced hard cooked eggs, if desired.
5. Sprinkle with Bac*Os.
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