This recipe varies greatly from cook too cook; I have made it especially rich to give an idea of what can go into it. Feel free to tone it down or substitute other things to your taste. To serve 4 you will need:

• 1 1/2 cups parboiled rice (the grains should not stick)
• Either: An 8-ounce can tuna, drained and shredded, and four canned sardines, boned and shredded
  Or: 1 hot dog, cooked and sliced, and a 1/4 pound slab of ham, diced
• 1/4 pound Fontina or Swiss cheese, diced
• 1/4 cup pitted, sliced black olives
• 1 pickled bell pepper, diced
• 2 ripe, peeled, seeded tomatoes, diced (optional)
• 1/4 cup mushrooms in oil, diced (optional)
• 1-2 tablespoons cooked peas (optional)
• 1/4 cup pickled button onions (optional)
• 2 hard boiled eggs, sliced or quartered (optional)
• 1 tablespoon rinsed salted or pickled capers (optional)
• 2 pickled artichoke hearts, sliced (optional)
• 1 tablespoon minced parsley
• 1/4 cup olive oil or mayonnaise
• A tablespoon of lemon juice
• Salt and pepper to taste

Cook the rice in abundant boiling, slightly salted water. Rinse it with cold water and let it drain. Meanwhile, assemble the remaining ingredients. Once the rice has cooled, combine everything in a bowl and chill the salad in the refrigerator.

Serves 4-6 (this could be a gross overestimate)

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