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2 cups water
¾ tsp. salt
2 cups instant rice
½ cup zesty Italian salad dressing
1½ tsp. hot pepper sauce
2 tsp. prepared hot spicy mustard
2 hard-boiled eggs, chopped
½ cup celery, diced
½ cup toasted pecans, chopped
½ cup green onions, chopped
¼ cup stuffed green olives, sliced
¼ cup sweet pickle relish
1 T. dill pickle, diced
Bring
water and salt to a full boil in a medium saucepan. Stir in rice. Cover;
remove from heat . Let stand 5 minutes. Fluff with a fork. Cool.
Combine
salad dressing, pepper sauce and mustard in a small bowl; blend well.
Combine rice with remaining ingredients in large bowl. Spoon dressing
mixture over salad, tossing to coat. Cover and chill. Makes 6
servings.
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The Lighter Side;
Substitute;
Fat free
Italian salad
dressing
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