 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
|
This recipe makes a nice change from potato salad, and it goes well with any main meal. Ingredients:
dressing: |
1/2 cup light mayonnaise |
1/4 cups prepared mustard |
2 tablespoons sugar |
1 teaspoon vinegar |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 to 2 tablespoons skim milk, if necessary |
salad: |
3 cups cooked rice, chilled |
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 |
Directions:
1. Combine all dressing ingredients except the milk or cream. Set aside. In a large salad bowl, combine all salad ingredients. Pour dressing over rice mixture; stir gently. Add milk if mixture is dry. Chill several hours before serving. Yield: 10 servings.
|
|