1 c. cooked, rice, cooled
1/2 c. celery
2 hard boiled eggs, chopped
1/3 c. mayonnaise
2 tbsp. sweet pickle relish
1 green onion, including top, sliced
Salt and pepper to taste

Combine ingredients. Chill. Fill custard cup or individual molds with salad mixture, pressing down firmly with spoon. Unmold on lettuce leaves. Garnish with ripe olives and tomato wedges if desired. Makes 2 servings.