Rice, Radish and Cucumber Salad

 

 

4
cups cooked long grain rice
8
radishes, sliced
4
hard-cooked eggs, chopped
1
medium cucumber, seeded and chopped
2
cups thinly sliced celery
1/2
cup chopped onion
1 1/2
cup mayonnaise
3
tablespoons prepared mustard
3/4
teaspoon salt

 

 

In a large bowl, combine rice, radishes, eggs, cucumber, celery, and onion.  Combine mayonnaise, mustard and salt;  mix well.  Pour over rice mixture and toss.  Cover and refrigerate at least one hour. 

 

Make 12 servings.