Salad with Rice and Vegetables
Vinaigrette:
4 T red wine vinegar
1 T Dijon mustard
1 T sugar
½ t salt
½ t ground pepper
Fresh snipped parsley and/or chive to taste
½ c extra virgin olive oil
Blend with a whisk until emulsified. Taste and adjust accordingly.
Salad:
8 cups hot cooked rice
2 c vinaigrette dressing
1 c dried currants or raisins
1 red pepper, chopped
1 green pepper, chopped
1 purple onion, diced
6 green onions, thinly sliced
1 10 oz. package frozen peas, blanched in salted water for 3 minutes
½ cup pitted black olives, chopped
¼ c Italian parsley, chopped
½ c fresh dill, chopped
Salt and freshly ground pepper to taste
1. Put hot rice in large … Read More »
