1 Tbsp Vinegar
1/3 cup Diced Green Onion
2/3 cup Undiluted Evaporated Milk
¾ cup Chopped Celery
½ cup Mayonnaise
2 Tbsp Chopped Pimento
1 Envelop (6-8 ounces)
Italian Salad Dressing Mix
2 Tbsp Minced Parsley, fresh
or ¼ tsp dried Parsley
1/8 tsp Paprika
2 Diced Hard Cooked Eggs
¼ tsp Pepper
4 cups Cold, Cooked Rice
4 Slices Crisp Crumbled Bacon
Stir vinegar into evaporated milk until thickens. Add
mayonnaise, Italian salad dressing mix, paprika; mix
well. Chill. Add remaining ingredients to cold cooked
rice. Add salad dressing, toss gently until well mixed.
Chill until ready to serve.
