2/3 c. raw long grain white rice
1/2 c. thinly sliced celery
2 tbsp. chopped green pepper
2 tbsp. chopped scallions
2 tbsp. chopped parsley
2 tbsp. dark raisins
1/2 c. bottled oil & vinegar dressing
Crisp salad greens
8 cherry tomatoes, halved

Cook rice as label directs. Let cool 15 minutes. In large bowl, combine rice, celery, green pepper, onion, parsley and raisins. Pour dressing over top; toss until thoroughly blended. Refrigerate, covered, until well chilled, at least 2 hours.

To serve: Line serving dish with salad greens. Fill with rice salad. Arrange tomatoes around edge.