Rice Salad

Rice Salad

2 cups raw long grain rice, cooked
2 or 3 tomatoes, peeled and diced
1 smallish onion, diced very finely
2 or 3 stalks of celery, with strings removed, diced very finely
1 bell pepper, yellow, green, red, seeded and diced finely
1 small can chopped olives, drained well or 1/2 cup olives, chopped
1 bottle Italian salad dressing
optional lettuce to line bowl

Cook 2 cups raw rice with 4 cups water and 3/4 tsp salt. When rice is done, stir it to separate grains and let cool for an hour or so. Chop vegetables. Stir vegetables into cooled rice.

Shortly before serving, line bowl with lettuce leaves (if using). Pour Italian dressing over rice and vegetables. Stir to mix well. Taste for amount of dressing. When it tastes right, ladle rice mixture into lettuce.