DRESSING:

1/2 c. mayonnaise
2 tbsp. sugar
1/4 tsp. salt
1-2 tbsp. milk (if necessary)
1/4 c. prepared mustard
1 tsp. vinegar
1/8 tsp. pepper

SALAD:

3 c. cooked rice, chilled
1 (2 oz.) jar chopped pimiento, drained
1/4 c. finely chopped green pepper
3 hard cooked eggs, diced
Cherry tomatoes
1/4 c. sweet pickle relish
1/3 c. finely chopped green onions, including tops
1/4 c. finely chopped celery
Fresh parsley

Combine all dressing ingredients except the milk; set aside. In a large salad bowl combine all salad ingredients. Pour dressing over rice mixture. Stir gently and add milk if mixture is dry. Chill several hours before serving. (Garnish with parsley and tomatoes.)