• 4 cups cooked white rice (short grain works better than long grain for this)
  • One large bunch of celery trimmed and chopped small
  • One bag or bunch of fresh grapes sliced in half or smaller
  • 1/4 cup dried tarragon
  • 1 1/4 cups mayonnaise
  • 1/2 tsp salt

Either follow the directions on the rice or rice cooker, or cook about 2 cups of short grain rice in a covered sauce pan with 3.5 cups of water to get about four cups of rice.

Chop the celery small and the grapes almost as small (cutting up the grapes is an extra hassle, because they roll, but it really improves the salad). Mix in a very large bowl, dump in the rice and break up the clumps, mix in the tarragon (add celery tops, parsley or chopped lettuce, if you like a lot of greens), and mix well.

Add the mayonnaise and mix well again. Add the salt and mix again. Some people like to add about a tablespoon of sugar and two tablespoons of white vinegar. I like it fresh.