Layered Summer Salad

1 Bunch fresh broccoli florets
1 C Rice, cooked
2 1/2 C Lettuce, shredded
2 Tomatoes
1 Can (15oz.) red kidney beans, drained
1 1/2 C Lean ham, cooked and cut in strips
4 Hard-cooked eggs, sliced
1 Small red onion, thinly sliced
3 T Vinegar
3/4 t. Prepared mustard
1/4 t. Salt
1/4 t. Pepper
1/3 C Oil

Arrange salad in layers in a 2 quart sided salad bowl, beginning with 1 cup lettuce, kidney beans, ham, onion rings, tomatoes, rice, and sliced egg (leave a few slices of egg and small amount of tomatoes for garnish).

Combine vinegar, mustard, salt, pepper and oil; mix well and pour evenly over salad.  Garnish with lettuce, eggs and tomatoes.  Chill an hour before serving.