Rice Salad

Name: Rice Salad
Yield: 8
Ingredients: salt and pepper to taste; 1/4 cup of vinegar; 1/2 cup of oil or olive oil; 6 cups of cooked rice; 1 1/2 cups of mayonnaise; 1 cup of chopped fresh parsley; 1 cup of diced cucumber; 1/2 cup of finely chopped green onions; 1/2 cup of thinly sliced radishes; 4 hard-boiled eggs, cooled and chopped coarsely

1
salt and pepper to taste
2
1/4 cup of vinegar
3
1/2 cup of oil or olive oil
4
6 cups of cooked rice
5
1 1/2 cups of mayonnaise
6
1 cup of chopped fresh parsley
7
1 cup of diced cucumber
8
1/2 cup of finely chopped green onions
9
1/2 cup of thinly sliced radishes
10
4 hard-boiled eggs, cooled and chopped coarsely

Ingredients

1
salt and pepper to taste
2
1/4 cup of vinegar
3
1/2 cup of oil or olive oil
4
6 cups of cooked rice
5
1 1/2 cups of mayonnaise
6
1 cup of chopped fresh parsley
7
1 cup of diced cucumber
8
1/2 cup of finely chopped green onions
9
1/2 cup of thinly sliced radishes
10
4 hard-boiled eggs, cooled and chopped coarsely

Directions

1
In a small bowl, mix together salt, pepper, vinegar, and oil
2
In a large bowl, place the still-warm rice and pour that seasoning over it
3
Mix well
4
Refrigerate for two hours
5
Add the remaining ingredients and stir lightly
6
To take to a picnic, seal tightly with plastic wrap or aluminum foil, or use a glass or plastic container that seals hermetically
7
Serves 8.