Published: 9/2/2012

Dinner Tonight: Rice Confetti Salad

BLADE STAFF

When Nancy Kelly of Holland cooks for a big gathering, she likes to bring out a big bowl of rice confetti salad. It is just the right kind of dish to bring to, oh, for instance, a picnic for Labor Day. Hence, the large number of portions.

Rice Confetti Salad

1 1/2 quart (6 cups) cooked white rice

1 cup minced onion

1 cup diced celery

1 cup sweet pickle relish

1/2 cup chopped pimiento

6 hard boiled eggs, chopped

2 cups mayonnaise

2 teaspoons mustard (see cook's note)

1 tablespoon salt

1/2 teaspoon pepper

Cook's note: If using Dijon mustard, reduce salt quantity to 1/2 teaspoon.

Combine all ingredients, and chill well.

Yield: 8-10 servings

-- Nancy Kelly

Got a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.

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