Rice ‘N’ Egg Salad

Name: Rice ‘N’ Egg Salad
Ingredients: 3/4 cup cooked long grain rice; 1/3 cup chopped celery; 1 hard-boiled large 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

13 ingredients

1 steps

Ingredients

3/4 cup cooked long grain rice
1/3 cup chopped celery
1 hard-boiled large 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.