Ingredients
3 cups hot cooked long grain rice3 tablespoons vegetable oil2 tablespoons cider vinegar1 tablespoon prepared mustard1-1/2 teaspoons salt1/8 teaspoon pepper2 cups chopped celery1-1/2 cups cooked small shrimp1 cup sliced ripe olives1/2 cup mayonnaise1/4 cup chopped dill pickle1/4 cup diced pimientos2 tablespoons finely chopped onion2 hard-boiled large eggs, sliced
Preparation
Place hot rice in a large bowl. In a jar with a tight-fitting lid, combine the oil, vinegar, mustard, salt and pepper; shake well. Pour over rice; cool to room temperature. Add the celery, shrimp, olives, mayonnaise, pickle, pimientos and onion: toss gently. Cover and refrigerate for 1 hour or until chilled. Garnish with egg slices.
