Ingredients
4 slices bacon
2/3 cup fat-free mayonnaise or salad dressing
1 Tablespoon bacon drippings
4 teaspoons white wine vinegar
2 teaspoons sugar
1/2 teaspoons salt
1/4 teaspoons pepper
1/4 cup skim milk
3 cups cold cooked Riceland Gold Perfected Rice
6 cherry tomatoes, each cut into fourths
1/4 cup thinly sliced celery
2 Tablespoon chopped onion
6 cups torn lettuce leaves
1/2 cup Cheddar cheese or toasted croutons
Preparation
1. Fry bacon until crispy; reserve 1 Tablespoon drippings. Drain bacon on paper toweling; cool and crumble. Set aside.
2. In large bowl, combine mayonnaise, reserved bacon drippings, vinegar, sugar, salt and pepper; mix well.
3. Gradually stir in milk. Add rice, tomatoes, celery, onion and crumbled bacon; mix well.
4. Cover and refrigerate 1 to 3 hours.
5. To serve, place 1 cup torn lettuce leaves on each of 6 individual salad plates. Top each with generous 1/2 cup rice mixture; sprinkle with cheese or croutons.