3 c. cooked rice
1/2 c. sliced pimentos
1/2 c. sliced black olives
1/2 c. sliced celery
1/2 c. diced green pepper
1/4 c. diced onion
1/2 c. green peas, cooked briefly

Toss the above with the following dressing.

Cover and refrigerate:

1 tbsp. salt
1 tbsp. tarragon
1 tsp. pepper
5 tbsp. olive oil
1 tbsp. tarragon vinegar

Diced shrimp or chicken added to the rice salad are good. Serve rice on platter which has been covered with lettuce, surround with cherry tomatoes, deviled eggs, etc. This keeps for 10 days in the refrigerator. Feeds 6-8 persons.