1/4 c. salad oil
2 tbsp. vinegar
2 tbsp. prepared mustard
1 1/2 tsp. salt
Pepper to taste
4 1/2 c. hot cooked rice
1 c. coarsely cut olives
2 hard cooked eggs, diced
1 1/2 c. sliced celery
1/4 c. dill pickle, chopped
1/4 c. pimiento (opt.)
1 sm. onion, minced
1/2 c. mayonnaise

Blend salad oil, vinegar, mustard, salt and pepper; pour over hot rice. Toss and set aside to cool. Add remaining ingredients; toss. Chill thoroughly. Serve on lettuce leaf and garnish with extra sliced eggs. NOTE: For rice, cook 1 1/2 cups rice in 3 cups chicken broth.