Ingredients

• 1 cup rice, uncooked
• 2 cups celery
• 1 medium red onion
• 1/4 cup red bell pepper
• 1 small cucumber
• 8 medium radishes
• 1-1/4 cups mayonnaise
• 4 teaspoons prepared mustard
• 4 large hard-cooked eggs

Preparation

1. Cook rice (or pasta) according to package directions without added salt.  Refrigerate to chill.
2. Slice celery and finely chop red onion and bell pepper. Peel and dice cucumber and slice radishes. Chop eggs.
3. Add mayonnaise, celery, onion and mustard to chilled rice or pasta. Mix well and refrigerate until ready to serve.
4. Stir in eggs, radish slices, cucumber and red peppers before serving chilled salad.

Helpful hints

• Choose rice or salad pasta (elbow, mini shells, salad macaroni). Both work well in this amazing salad.
• Reduce mayonnaise or use fat-free mayonnaise for a lower fat dish.
• Two medium celery stalks will yield about 1 cup sliced celery, a medium onion is about 2-1/2″ in diameter, 1 small cucumber is 6-7″ long and a medium radish is about 1″ in diameter.
• A large red bell pepper will yield 1 cup chopped. When preparing this recipes, the left over pepper can be sliced and used as a snack