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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This savory salad is a mainstay for my mother-in-law and me, says Christina Moran of Collierville, Tennessee. Ingredients:
3/4 cup cooked long grain rice |
1/3 cup chopped celery |
1 hard-cooked egg, chopped |
1/4 cup sliced ripe olives |
2 tablespoons chopped onion |
1 tablespoon dill pickle relish |
1 tablespoon diced pimientos |
2 tablespoons mayonnaise |
2 to 4 teaspoons canola oil |
2 teaspoons cider vinegar |
1 to 2 teaspoons prepared mustard |
1/2 teaspoon salt, optional |
dash pepper |
Directions:
1. In a bowl, combine the first seven ingredients. In a small bowl, combine the mayonnaise, oil, vinegar, mustard, salt if desired and pepper; pour over rice mixture and toss to coat. Cover and refrigerate for at least 20 minutes before serving. Yield: 2 servings.
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