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TUNA-RICE SALAD

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3/4 c. long grain rice,
uncooked
1 (10 oz.) pkg. frozen green
peas
1 (9 3/4 oz.) can tuna,
drained
1 (8 1/2 oz.) can pineapple
tidbits, drained
1/2 c. Thousand Island salad
dressing
1/2 c. finely chopped onions
3 Tbsp. sour cream
1/2 c. chopped celery

Cook rice and drain. Cook peas and drain. Combine
remaining ingredients and pour over rice and peas; toss
lightly. Chill, covered, for 12 to 24 hours. Serve in lettuce
cups.

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