Serves: 10
Total Calories: 438

Dressing:
1/2 cup olive oil
6 green onions cut in 1-inch lengths
1/2 teaspoon salt
1/4 teaspoon black pepper freshly ground
1/4 cup parsley fresh sprigs
1/4 cup Dijon style mustard
Salad:
5 cups long grain rice cooked, cold
16 olives pitted, finely chopped
1/4 cup capers
4 eggs hard-cooked and chopped
1 1/4 cups frozen green peas cooked
Garnish:
Black and green olives, pitted
tomato wedges
Hard-cooked egg quarters
Avocado slices brushed with fresh lemon juice
parsley Minced fresh

Place olive oil, onions, salt, pepper, parsley, and mustard in blender or food processor. Whirl to thoroughly blend and thicken. Taste for additional seasoning. Pour into large salad bowl.

Add salad ingredients to dressing. Toss gently until well mixed. Butter well a 6 1/2 -cup ring mold press rice salad firmly into mold. Cover and refrigerate at least 2 hours.

To unmold, run knife around edges of mold and reverse carefully onto serving plate. Surround mold with garnish of olives, tomato wedges, egg quarters, avocado slices, and a sprinkling of minced parsley.

Nutritional Facts:

Serves: 10
Total Calories: 438
Calories from Fat: 108

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