Calico Rice Salad
|Cooked rice||3 Cup (48 tbs)|
|Hard cooked eggs||6 , coarsely chopped|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped canned pimiento||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Chopped dill pickle||1⁄4 Cup (4 tbs)|
|Mayonnaise/Salad dressing||1⁄3 Cup (5.33 tbs)|
|French salad dressing||1⁄4 Cup (4 tbs)|
|Prepared mustard||2 Tablespoon|
Combine rice, eggs, onion, pimiento, green pepper, celery, dill pickle, 1 teaspoon salt, and dash pepper.
Blend together mayonnaise, French salad dressing, and mustard; add to rice mixture and toss.
Lightly pack rice mixture into five 5-ounce custard cups; immediately turn out on lettuce-lined plates.