Russian Salmon Salad - cooking recipe

Ingredients

1 c. converted rice
1 c. thinly sliced celery
1/2 c. sliced green onions (with tops)
1/2 c. diced sweet pickles
1 c. mayonnaise
1/4 c. pickle juice
1 tsp. salt
1/4 tsp. pepper
1 (7 3/4 oz.) can salmon, drained
1 (10 oz.) pkg. frozen peas, thawed
endive
2 hard-cooked eggs, sliced

Preparation

Prepare rice according to package directions. Add celery, onions and pickles to rice.
Mix mayonnaise, pickle juice, salt and pepper. Stir into rice. Break salmon into chunks.
Gently stir salmon and peas into rice mixture. Chill 3 to 4 hours. Serve on endive, garnished with eggs.
Makes 6 servings (about 1 cup each).