Garden Rice Salad Joyce describes this as “an elegant summer salad.” 16 oz. long grain and wild rice mix (about 2⁄3 long grain and 1/3 wild rice if you mix your own) 1/2 Cup mayonnaise (regular or light) 1/4 Cup plain yogurt 1 Cup chopped celery (2 stalks) 1 Cup chopped tomatoes (1 large) 1/2 Cup diced cucumber (1/4 medium) 2 TB. fresh parsley, chopped 1/8-1⁄2 tsp. PENZEYS SEASONED SALT (recipe calls for 1/8) 1/8-1/2 tsp. PENZEYS PEPPER (recipe calls for 1/8) 1/4 Cup chopped peanuts, optional

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