4 c. cooked long grain rice
8 radishes, sliced
4 hard boiled eggs, chopped
1 medium cucumber, seeded and chopped
2 c. thinly sliced celery
1/2 c. chopped onion
1 1/2 c. mayonnaise
3 tbsp. prepared mustard
3/4 tsp. salt

In large bowl, combine rice, radishes, eggs, cucumber, celery, and onion. Make a dressing of mayonnaise, mustard, and salt; mix well and pour over rice mixture; toss. Cover and refrigerate at least 1 hour.

Yields 12 to 14 servings.