YELLOW RICE SALAD
1/2 cup salad oil, 2 tablespoons white vinegar, 2 tablespoons yellow prepared mustard, 1 1/2 teaspoons chicken bouillon powder, 1 teaspoon black pepper, 4 1/2 cups hot cooked rice (cook 1 1/2 cups yellow rice in 3 cups chicken broth), 1/2 cup green olives stuffed with pimento, roughly chopped, 3 hard-boiled eggs, 1 1/2 cups celery diced, 1/4 cup dill pickles, diced, 1/4 cup red onions, diced, 1 Persian cucumber, diced, 1/4 cup red bell pepper, diced, 1/2 cup mayonnaise, 1/8 cup fresh lemon juice.
In a bowl add the salad oil, vinegar, mustard, bouillon, and pepper, mix well, pour over hot rice and toss, set aside to cool. Add the remaining ingredients, except eggs, toss and refrigerate. After the salad is chilled and you are ready to serve, scoop out the salad onto a romaine lettuce leaf, garnish with egg slices.