- 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. Yield: 4-6 servings.
Originally published as Picnic Rice Salad in Country Extra September 2000, p49
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Reviewed Apr. 2, 2010
"I have made this and it's easy and very good . Will be making it again."