Spicy Cajun Rice Salad
2 cups water
3/4 teaspoon salt
2 cups instant rice
1/2 cup prepared Italian or Zesty Italian salad dressing
1-1/2 teaspoons hot pepper sauce
2 teaspoons prepared hot spicy mustard
2 hard-cooked eggs, chopped
1/2 cup celery, diced
1/2 cup toasted pecans, cut into pieces
1/4 cup scallions, sliced
1/4 cup stuffed green olives
1/4 cup fresh parsley, chopped or 1 tablespoon Plus 1 teaspoon dried parsley
1/4 cup sweet pickle relish
1 tablespoon dill pickle, diced
Directions
In a small skillet, cook the pecan pieces until lightly toasted. Remove from pan and set aside.
In a medium saucepan, bring water and the salt to a full boil. Add in the rice. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff rice with a fork. Let cool.
In a small bowl, combine the salad dressing, pepper sauce and the mustard, mixing to blend well.
In a large bowl, combine the cooked rice, eggs, celery, pecans, scallions, olives, parsley, relish and pickle. Gently stir to blend. Pour salad dressing over rice mixture. Toss lightly to coat. Cover and chill in the refrigerator until ready to serve.
Makes 6 servings.