Russian Salmon Salad - cooking recipe

Ingredients

1 c. rice (uncooked)
1 c. thinly sliced celery
1/2 c. sliced green onions with tops
1/2 c. diced sweet pickle
1 c. mayonnaise
1/4 c. juice from pickles
1 tsp. salt
1/4 tsp. pepper
1 (16 oz.) can salmon, drained
1 (10 oz.) pkg. peas, thawed
endive
2 hard-boiled eggs, sliced

Preparation

Prepare rice according to package directions.
Add celery, onions and pickles to rice.
Break salmon into chunks.
Gently stir salmon and peas into rice mixture.
Chill 3 to 4 hours or overnight.
Serve on endive and garnish with eggs.
Yields 6 (1 cup) servings.