3 c. cooled cooked rice
1/4 c. diced pimentos
1/4 tsp. pepper
1 c. mayonnaise
1 tsp. prepared mustard
1/2 c. each: finely chopped onions and sweet pickles
4 hard cooked eggs, chopped

Blend all ingredients thoroughly. Chill. Serve on lettuce leaves and garnish with tomatoes and ripe olives. For variety, add 8 ounces peeled, deveined, cooked shrimp or 9 ounces tuna, flaked (do not drain tuna). Makes 6 generous servings. (Would be great for a luncheon salad).