Egg Rice Salad

Egg Rice Salad

SERVINGS: 2


1/2 cup cooked long grain rice
1 hard-cooked egg, chopped
1/4 cup chopped celery
1 green onion, chopped
2 to 3 tablespoons mayonnaise
1 tablespoon sweet pickle relish
Salt and pepper to taste
Lettuce leaves

Directions:

In a large bowl, combine the rice, egg, celery and onion. In a small bowl, combine the mayonnaise, pickle relish, salt and pepper. Add to rice mixture and toss to coat.
Transfer to two custard cups or a 1/2-cup mold. Cover and refrigerate until chilled. Just before serving, unmold onto lettuce-lined plates.

Yield: 2 servings.