Confetti Rice Salad - cooking recipe

Ingredients

1 1/2 cups arborio rice, cooked
1/2 English cucumber, peeled & cut into 1/4-inch cubes
1 cup carrot sticks
1 cup frozen tiny peas
2 tablespoons yellow bell peppers, cut into 1/4-inch pieces
4 ounces pimiento, drained
1/2 cup prepared Italian dressing
2 tablespoons rice wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
1 leaf lettuce, washed & drained
carrot curls (optional)

Preparation

Combine all ingredients except the lettuce. Allow to chill for at least 2 hours or longer.
To serve, fluff salad with salad tongs, and spoon onto salad plates lined with lettuce leaves. Garnish with carrot curls, if desired.