2 1/2 c. cooked rice
1/2 c. chopped celery
1 c. finely chopped bread and butter pickles, drained
1 sm. onion, chopped
1 med. green pepper, chopped
1/2 c. chopped stuffed green olives
1/4 c. sliced ripe olives
3 lg. radishes, thinly sliced
1 (0.6 oz.) pkg. Italian salad dressing mix
3/4 tsp. salt
1/8 tsp. freshly ground black pepper
3 tbsp. white vinegar
4 tbsp. olive oil
5 cherry tomatoes, halved; optional

Place rice in a medium bowl. Add celery, pickles, onion, green pepper, stuffed and ripe olives and radishes; toss lightly but blend well.

Combine dressing mix, salt and pepper in a small bowl. Add vinegar. Gradually add olive oil, beating with wire whisk until thick. Pour dressing over rice mixture and toss lightly and coat evenly. Add cherry tomatoes. Let stand in refrigerator, covered, for at least 5 hours to blend flavors.

This dish is best made the day before you plan to serve it, and rice salad will keep in the refrigerator about 2 weeks. Serves 6-10 people.