8 c. cooked rice
1 1/2 c. chopped onion
1 bag frozen peas and carrots
2 bottles Italian dressing
1 qt. jar mayonnaise seasoned with basil, parsley and tarragon

Thaw peas and carrots while rice cooks. Combine rice with peas and carrots in a large mixing bowl. Stir in seasoned mayonnaise. Stir in Italian dressing. (Will look soupy in this stage, but liquid absorbs overnight.) Refrigerate overnight.

A tasty alternative to potato salad at picnics.