1/3 c. bottled oil and vinegar dressing
4 1/2 c. hot cooked rice
1 1/2 c. sliced celery
1/2 c. finely chopped onion
1/2 c. sliced pitted ripe olives
1/2 c. mayonnaise or salad dressing
1/4 c. chopped dill pickles
1/4 c. chopped pimientos
1 tbsp. prepared mustard
2 hard cooked eggs, chopped
Salt and pepper to taste
Salad greens
1/3 c. imitation bacon or crumbled crisp bacon

Pour dressing over rice. Toss and cool. Add remaining ingredients except greens and bacon; toss. Refrigerate until chilled. Just before serving, line salad plate with greens. Serve salad on greens. Sprinkle with bacon. Garnish with hard cooked egg wedges and ripe olives if desired.