Bayou Salad

3 cups cooked rice

2 cups (8 oz) crawfish tails

2 cups sliced celery

1 cup frozen green peas, thawed

1/4 cup diced pimientos

1 cup mayonnaise

1-1/2 tbs lemon juice

1 tsp salt

1/4 tsp ground black pepper

Combine rice, crawfish, celery, peas, and pimientos. Blend remaining ingredients; toss lightly with rice mixture. Chill. Serve on salad greens, if desired.

Makes 6 servings.