Broccoli and Rice Salad for 30

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2 1/4 pounds Broccoli florets, blanched

1 cup Carrots, thinly sliced, blanched

1 cup Red bell peppers, julienne

2 quarts Rice, long grain, cooked, cooled

1 3/4 cups vegetable oil

1/2 cup Malt vinegar

1/4 cup Water

2 teaspoons Sugar

1/2 cup Dehydrated Chopped Onion

2 tablespoons Seasoned Salt

1/2 teaspoon Coarse Ground Black Pepper

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Combine broccoli, carrots, peppers, and rice in large bowl. Combine remaining

ingredients. Mix well. Pour over broccoli mixture and toss to mix well.

Chill. Serves 30-36.

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