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Vegetable rice salad

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Ingredients/Components

sugar - 1 tsp
salt - 1/2 tsp
red wine vinegar - 4 Tbsp
salt and pepper to taste - 1 item
olive oil - 1/2 c
hot cooked rice - 8 c
chopped fresh dill - 1/2 c
black pepper - 1/2 tsp
Italian parsley - 1/4 c
scallions - 6 item
shallots - 2 item
box frozen peas, thawed - 1 oz
black olives, finely chopped - 1/2 c
medium size purple onion, diced - 1 item
Our Favorite Vinaigrette - 1 to
sweet red pepper thin strips - 1 item
green pepper thin strips - 1 item
diced currants - 1 c
Transfer rice to a mixing bowl and pour 1 1/2 cups Vinaigrette into rice
minced parsley and/or snipped fresh cloves - 1 item

How to make vegetable rice salad:

Blanch peas for 3 minutes in boiling salt water. Transfer rice to a mixing bowl and pour 1 1/2 cups Vinaigrette into rice. Toss thoroughly. Cool to room temperature. Add remaining ingredients and toss thoroughly. Taste, correct seasoning, and add additional Vinaigrette if you like. Serve immediately or cover and refrigerate up to 4 hours. Return to room temperature before serving.Our Favorite Vinaigrette:1 Tbsp. Dijon mustard4 Tbsp. red wine vinegar1 tsp. sugar1/2 tsp. salt1/2 tsp. black pepper minced parsley and/or snipped fresh cloves1/2 c. olive oil Measure mustard in bowl. Whisk in vinegar, sugar, salt, pepper and herbs to taste

Continue to whisk mixture while slowly dribbling in olive oil until mixture thickens. Adjust seasoning to taste. Cover until ready to use. Prepare just before serving.

Recipe categories: Low cholesterol, Salads, Healthy 2.

Rating:

3.5

Average rating: 3.5, total votes: 8

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