8 Servings
| 24 ounces | cooked brown or white rice |
| 1/4 cup | red onions, diced |
| 1/2 cup | celery, diced |
| 4 oz jar | diced pimentos |
| 1/4 cup | pecans, chopped |
| 1/2 cup | fresh bacon bits |
| 1 tablespoon | Tone’s® Parsley Flakes |
Combine all ingredients in a medium salad bowl.
For Dressing:
| 1 cup | vegetable oil |
| 1/2 cup | white vinegar |
| 1 teaspoon | Tone’s® Ground Cinnamon |
| 1/2 teaspoon | Tone’s® Ground Cumin |
| 2 tablespoons | brown sugar |
| Tone’s® Sea Salt (to taste) | |
| Tone’s® Black Pepper (to taste) |
1. In a small bowl, blend all ingredients together until sugar is dissolved.
2. Pour over rice and vegetables. Mix well.
3. Place in refrigerator for 3 hours and serve.
Great with chicken or pheasant.