2 tbsp. tarragon vinegar
1/4 c. salad oil
2 tbsp. prepared mustard
1 1/2 tsp. salt
1/8 tsp. pepper
1 1/3 c. rice
1 c. green olives, sliced
1 1/2 c. sliced celery
1/4 c. chopped dill pickle
1/4 c. chopped pimento
1 sm. onion, minced
1/2 c. mayonnaise

Cook rice. Blend oil with vinegar, mustard, salt and pepper. Blend with HOT rice and let cool. Add remaining ingredients and toss lightly. Chill overnight. Serves 8.