Rice Salad

Ingredients

• 1 6 oz pkg saffron rice mix
• 14 c vegetable oil divided
• 1 12 Tbsp red wine vinegar
• freshly ground black pepper to taste
• 1 medium to large onion chopped about 34 c
• 12 c finely chopped tomato seeded before chopping
• 34 c diced celery about 4 ribs strung
• 1 small green pepper chopped about 23 c
• 13 c raisins
• 12 c slivered almonds

Directions

1. Prepare rice mix in a medium-size saucepan according to package directions using 2 tablespoons oil instead of butter Turn cooked rice into a bowl
2. Mix remaining oil vinegar and black pepper pour over hot rice and toss to mix
3. Add remaining ingredients
4. Toss
5. Serve well chilled in lettuce-lined bowls Serves 6 to 8