1/2 c. Italian salad dressing
1 c. minute rice
1 pkg. (10 oz.) frozen peas, cooked and drained
1/4 c. sliced scallions
1 can (3 oz.) sliced mushrooms, drained
1/4 c. stuffed olives, sliced crosswise
2/3 c. mayonnaise
Lettuce leaves
2 tomatoes

In a small saucepan combine 1/2 cup cold water and Italian salad dressing. Bring to boiling then remove from heat. Add rice; let stand covered 5 minutes. Fluff rice with a fork. Turn into a medium bowl. Add peas, mixing with fork, refrigerate until cold. Add onions, mushrooms, olives and mayonnaise. Mix well with fork. Refrigerate covered. Serve on lettuce leaves garnished with tomato wedges. Serves 4 to 6.