3 c. cooked rice, cooled
1/4 c. diced pimientos
1 tsp. salt
1/4 tsp. pepper
1 c. mayonnaise
1 tsp. prepared mustard
1/2 c. each finely chopped onion 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 cooked shrimp or 1 large can flaked tuna fish or 1 1/2 cups cooked, chopped chicken, turkey, beef, or pork.