Classic Rice Salad II

Combine the cooled cooked rice, chopped hard-cooked eggs, green onions, sweet pickles, and diced pimientos in a large mixing bowl.

Whisk together the reduced-calorie mayonnaise, prepared mustard, and ground black pepper in a small bowl until well blended.

Pour the mayonnaise mixture over the rice mixture and gently fold together until all ingredients are evenly coated and combined.

Chill the salad for at least 30 minutes to allow flavors to meld together.

Arrange lettuce leaves on a serving platter or individual plates as a base.

Spoon the chilled rice salad onto the lettuce leaves and serve.