4 cups cooked short grain rice
3/4 cup Light Italian salad dressing
3/4 cup mayonnaise
1 cup radishes, minced
1/2 English cucumber, minced
1 med green pepper, minced
2 sm tomatoes peeled seeded & chopped
1/2 cup minced celery
1 tablespoon ranch dressing mix
Creole Seasoning to taste
2 green onions chopped
leaf lettuce or baby arugula
Combine warm cooked rice and Italian dressing. Cover and chill overnight.
Add mayonnaise to rice and stir till combined. Fold in chopped vegetables & seasonings. Press into 5 1/2 cup ring mold. Cover; refrigerate at least 2 to 3 hours.
To serve, unmold onto lettuce-lined platter. Fill center with grape tomatoes.
Alternately, to serve on individual plate or large platter, gently combine rice with baby arugula leaves.