Variegated Rice Salad

• 1 c. cooked rice
• 2 1/2 c. boiling water
• 1 tsp. salt
• 2 c. shredded red or green cabbage
• 1 1/2 c. (about 6 oz.) cut green beans, blanched
• 4 hard-cooked eggs, sliced
• 1 1/2 c. shredded carrots
• 1 1/2 c. cauliflowerets
• 1 1/2 c. sliced mushrooms
• 1/2 c. thinly sliced green onion (and tops)
• 3/4 c. mayonnaise or salad dressing
• 1/2 c. sour cream
• 2 Tbsp. minced parsley
• 2 Tbsp. grated Parmesan cheese
• 1 tsp. sugar
• 1/4 tsp. white pepper

1. Prepare rice according to package directions and chill.
2. Layer red cabbage, beans, eggs and rice in a large glass bowl. Repeat with remaining vegetables.
3. Mix mayonnaise and remaining ingredients.
4. Spread over top.
5. Loosely cover with plastic wrap and refrigerate 8 hours or overnight.
6. Yields 12 servings, 127 calories per serving.

rice, boiling water, salt, shredded red, green beans, eggs, carrots, cauliflowerets, mushrooms, green onion, mayonnaise, sour cream, parsley, parmesan cheese, sugar, white pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=983803 (may not work)