Vegetable Rice Salad

Vegetable Rice Salad

10 ounces ( 250 grams) frozen peas, cooked and drained

2 cups cooked rice

1 cup cooked ham

4 eggs, hard-boiled and chopped

2 cups (8 ounces or 200 grams) shredded Cheddar cheese

1/4 cup gluten-free salad dressing or mayonnaise

a squirt of mild mustard

Stir together and chill thoroughly. Serves 6 to 8 people.

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Deb Brammer