2 c. rice, cooked & cooled
1 c. sliced celery
1/2 c. green onions
1/2 c. sweet pickle relish
1 c. salad dressing
1/2 tsp. pepper
2 (6 oz.) cans pink salmon, skinless & boneless
1/2 c. chopped red pepper
1/2 c. pine nuts
1 c. frozen peas, thawed
Crisp lettuce leaves

Combine all ingredients and toss gently. Chill. Serve on lettuce leaves. Serves 6.