9 Jun 2010
|Sliced green onions with tops||1⁄3 Cup (5.33 tbs)|
|Sliced celery||1 1⁄2 Cup (24 tbs)|
|Sweet pickle relish||1⁄3 Cup (5.33 tbs)|
|Cooked rice||3 Cup (48 tbs)|
|Hard-cooked eggs||6 , chopped|
|Mayonnaise||1 Cup (16 tbs)|
Combine all ingredients except lettuce leaves.
Fill custard cups or individual molds with salad mixture, pressing down firmly with spoon.
Unmold on lettuce leaves.
Garnish with ripe olives and tomato wedges, if desired.
Egg-Rice Salad Recipe