Friday, August 10, 2007

Picnic Rice Salad

3 cups cooked rice, cooled
2 hard-cooked eggs, chopped
1/2 cup chopped celery
1/3 cup chopped green pepper
1/4 cup chopped onion
1 jar (2 ounces) diced pimientos, drained
1/4 cup dill pickle relish
1/3 cup mayonnaise
1/3 cup sweet pickle relish
1/4 cup french salad dressing
1 teaspoon salt
1/4 teaspoon pepper
Leaf lettuce


In a large bowl, combine the first seven ingredients. In a small bowl, combine the mayonnaise, sweet pickle relish, salad dressing, salt and pepper. Fold into the rice mixture. Serve in a lettuce-lined bowl. Refrigerate leftovers.

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