Picnic Rice Salad

1 c , cooked, still firm

1 Tomato, fresh cut wedges

3 Eggs, hard-boiled, quartered

1 sm Can tuna fish, shredded

1/2 c Celery, diced

Any leftovers FRENCH DRESSING 3 tb Olive or salad oil

1 tb Vinegar or lemon juice

1/8 ts Mustard

1/2 ts Salt

Pepper Beat the seasonings and oil for the dressing in a bowl (with a fork) for one minute then add vinegar and beat until mixed, or shake dressing ingredients in a small jar. Toss the salad ingredients with the dressing and store in a jar in the refrigerator with screw-top lid. Source: The I Never Cooked Before Cookbook by Jo Coudert c. 1963 Shared by Elizabeth Rodier 6/93