Recipe: Crunchy Summer Salad

Crunchy Summer Salad
rec.food.recipes/Dancer (1999)
Makes 6 servings.

3 cups cooked rice, cooled
2 medium carrots, sliced
1 cup diagonally sliced celery
1 tart red apple, cored and coarsely chopped
1/2 cup slivered almonds, toasted
3/4 cup mayonnaise
1 tablespoon sugar
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Combine rice, carrots, celery, apple, and almonds in large bowl. Blend mayonnaise, sugar, lemon juice, salt and pepper; toss with rice mixture. Serve at room temperature or chilled.