3 c. cooked rice, chilled
2 c. cubed, cooked ham
1 green pepper, cut into 1" strips
3 tbsp. pimiento strips, drained
2 tbsp. chopped parsley
2 tbsp. chopped green onions
2/3 c. corn oil
1/4 c. cider vinegar
2 cloves garlic, finely minced
1 tbsp. mustard
1/8 tsp. pepper
4 c. torn romaine lettuce
1/4 c. raisins

In a large bowl, toss together rice, ham, green pepper, pimiento, parsley and green onions. Cover and refrigerate. In a small jar with a tight fitting lid, place oil, vinegar, garlic, mustard and pepper. Cover and shake well; refrigerate. Just before serving, pour dressing over rice mixture and toss to coat evenly. Place on lettuce lined platter; garnish with raisins. Serves 6.