INGREDIENTS

  • 1/4 cup bottled vinaigrette dressing, vinegar & oil
  • 3 cups hot cooked rice (cooked in chicken broth)
  • 2hard-cooked eggs, chopped
  • 1 cup celery , sliced
  • 3 tablespoons dill pickles , chopped
  • 3 tablespoons pimientos , chopped
  • 1/3 cup onions , finely chopped
  • 1/3 cup mayonnaise
  • 2 teaspoons prepared mustard
  • 1/3 cup black olives , pitted & sliced
  • salt and pepper
  • salad greens
  • 1/3 cup bacon bits (like Bac*os)

DIRECTIONS

  1. Pour dressing over cooked rice. Toss and set aside to cool.
  2. Add remaining ingredients except salad greens and Bac*O’s; toss lightly.
  3. Chill throughly.
  4. Serve on salad greens and garnish with additional sliced hard cooked eggs, if desired.
  5. Sprinkle with Bac*Os.