2 c. cooked white rice
1/2 c. Italian salad dressing
1/2 c. mayonnaise or salad dressing
1 c. sliced radishes
1 med. cucumber, seeded and chopped
2 sm. tomatoes, peeled, seeded, and chopped
1 med. green pepper, chopped
1/2 c. chopped celery
1/4 c. chopped green onion
Leaf lettuce
1 pt. cherry tomatoes

Combine cooked rice and Italian dressing; cover and chill several hours or overnight. Add mayonnaise to undrained rice mixture and stir until combined. Fold in chopped vegetables; press into 5 1/2 cup ring mold. Cover; refrigerate at least 2-3 hours. To serve, unmold onto lettuce-lined platter. Fill center with cherry tomatoes. Makes 8-10 servings.