Garden Vegetable Salad

Combine the cooled cooked rice, sliced celery, sliced green onions, and sliced radishes in a large bowl.

Whisk together the mayonnaise, sour cream, tarragon vinegar, prepared mustard, and dried dill weed in a small bowl until smooth and well combined.

Pour the dressing over the rice and vegetable mixture, then gently fold together until all ingredients are evenly coated.

Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly.

If using lettuce leaves, arrange them on a serving platter or individual plates.

Spoon the chilled salad over the lettuce or onto plates, then garnish with cherry tomatoes if desired before serving.