1 c. converted rice
1 c. thinly sliced celery
1/2 c. sliced green onions with tops
1/2 c. diced sweet pickles
1 c. mayonnaise
1/4 c. juice from pickles
1 tsp. salt (optional)
1/4 tsp. pepper
1 can (7 3/4 oz.) salmon, drained
1 pkg. (10 oz.) frozen peas, thawed
1 head endive
2 hard-cooked eggs, sliced

Prepare rice to package directions. Add celery, onions and pickles to cooled rice. Mix with mayonnaise, pickle juice, salt and pepper; stir into rice. Break salmon into chunks.

Gently stir salmon and peas into rice mixture. Chill 3 to 4 hours. Serve on endive or other greens, garnish with eggs. Makes 6 servings of about 1 cup each.