1 c. long grain rice
2 c. chicken broth
1 tsp. salt
1 tsp. butter

DRESSING:

1/4 c. olive oil
2 tbsp. white wine vinegar
2 tbsp. prepared mustard
1 1/2 tsp. freshly ground pepper
1/8 tsp. cayenne pepper
2/3 c. ripe olives, cut in lg. pieces
1/2 c. chopped celery
1/4 c. chopped dill pickles
1/4 c. pimiento, drained
2/3 c. mayonnaise
1/4 c. finely chopped onion
Romaine lettuce
Tomatoes

Cook rice in broth with salt and butter. In a large stainless or porcelain bowl, combine ingredients for the dressing. Add hot rice and toss to mix thoroughly. Let cool for about 15 minutes to room temperature, then cover and refrigerate for at least 2 hours. Serve on Romaine lettuce, garnish with tomatoes.