Vegetable Rice Ring
|Cooked rice||1 1⁄2 Cup (24 tbs), chilled (Brand)|
|Italian salad dressing||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄3 Cup (5.33 tbs)|
|Chopped seeded tomato||1 1⁄4 Cup (20 tbs)|
|Sliced radishes||3⁄4 Cup (12 tbs)|
|Chopped seeded cucumber||3⁄4 Cup (12 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Chopped green onion||1⁄4 Cup (4 tbs), chopped|
|Cherry tomatoes||1 Pint|
|Cucumber||1 Medium, thinly sliced|
Lightly coat a 4-1/2-cup ring mold with mayonnaise.
Combine chilled rice and Italian salad dressing.
Marinate 4 to 6 hours or overnight.
Add mayonnaise and mix well.
Fold in chopped tomato, radishes, chopped cucumber, green pepper, celery and onion.
Press into prepared ring mold.
Cover and chill 2 to 3 hours.
Invert to unmold on lettuce-lined serving plate.
Fill center with cherry tomatoes and surround ring with overlapping slices of cucumber.