RICE 'N' EGG SALAD

Rice 'n' Egg Salad image

"This savory salad is a mainstay for my mother-in-law and me," says Christina Moran of Collierville, Tennessee.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 13

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Ingredients

3/4 cup cooked long grain rice
1/3 cup chopped celery
1 hard-boiled large egg, chopped
1/4 cup sliced ripe olives
2 tablespoons chopped onion
1 tablespoon dill pickle relish
1 tablespoon diced pimientos
2 tablespoons mayonnaise
2 to 4 teaspoons canola oil
2 teaspoons cider vinegar
1 to 2 teaspoons prepared mustard
1/2 teaspoon salt, optional
Dash pepper

Steps:

In a bowl, combine the first seven ingredients. In a small bowl, combine the mayonnaise, oil, vinegar, mustard, salt if desired and pepper; pour over rice mixture and toss to coat. Cover and refrigerate for at least 20 minutes before serving.

Nutrition Facts : Calories 192 calories, Fat 10g fat (2g saturated fat), Cholesterol 109mg cholesterol, Sodium 433mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein.