Cool Cucumber Rice Salad

Combine the cooled cooked rice, peeled and chopped cucumber, chopped green pepper, and chopped radishes in a large mixing bowl.

Whisk together the Italian salad dressing, dry mustard, and ground white pepper in a small bowl until well combined.

Pour the dressing mixture over the rice and vegetable mixture, then toss gently but thoroughly until all ingredients are evenly coated.

Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly.

Line a serving platter or individual bowls with lettuce leaves, then spoon the cucumber rice salad on top and serve chilled.