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	| Yield: 6 servings | 1 | cups | Rice, cooked, still firm |  | 1 |  | Tomato, fresh cut wedges |  | 3 |  | Eggs, hard-boiled, quartered |  | 1 | sm | Can tuna fish, shredded |  | ½ | cups | Celery, diced |  |  |  | Any leftovers |  |  |  | FRENCH DRESSING |  | 3 | tablespoon | Olive or salad oil |  | 1 | tablespoon | Vinegar or lemon juice |  | 1/8 | teaspoon | Mustard |  | ½ | teaspoon | Salt |  |  |  | Pepper | 
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    |   Beat the seasonings and oil for the dressing in a bowl (with a fork)  for one minute then add vinegar and beat until mixed, or shake  dressing ingredients in a small jar.   Toss the salad ingredients with the dressing and store in a jar in the  refrigerator with screw-top lid. Your PICNIC RICE SALAD is ready. Buon appetito! Related recipes: Salads
 
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