Country Rice Salad

DRESSING:
1/2 cup mayonnaise
1/4 cups prepared mustard
2 tablespoons sugar
1 teaspoon white vinegar
1/4 teaspoon salt
1/8 teaspoon pepper

SALAD:
3 cups cold cooked rice
1/4 cup Hausbeck sweet pickle relish
1 jar (2 ounces) chopped pimientos, drained
1/3 cup finely chopped green onions (including tops)
1/4 cup finely chopped green pepper
1/4 cup finely chopped celery
3 hard-cooked eggs, diced
1 to 2 tablespoons milk, optional
Fresh parsley
Cherry tomatoes


In a small bowl combine all dressing ingredients; stir in milk if desired. Set aside.
     In a large salad bowl, combine all salad ingredients. Pour dressing over rice mixture; gently toss to coat. Add milk if desired. Chill several hours before serving. Garnish with parsley and cherry tomatoes. Serve with a slotted spoon.