Rice and Vegetable Salad
8 cups hot cooked rice
1 ½ - 2 cups Vinaigrette (recipe follows)
1 sweet red pepper cut thin
1 green pepper cut thin
1 medium red/purple onion peeled and diced
6 green onions, finely chopped
1 cup dried cranberries
2 shallots finely diced
1 10 oz pkg frozen peas, thawed and blanched in boiling water for 3 minutes
½ cup pitted and chopped black olives
¼ cup chopped Italian parsley
½ cup chopped fresh dill
Salt and pepper to taste
Note – I usually double this so there is plenty of dressing for the salad.
1 Tbsp Dijon mustard
4 Tbsp red wine vinegar
1 tsp granulated sugar
½ tsp salt
½ tsp black pepper
Minced parsley and/or snipped chives to taste
½ cup olive oil
Measure mustard into bowl. Whisk in vinegar, sugar, salt, pepper and herbs. Drizzle in olive oil while continuing to whisk until mixture thickens. Makes 1 cup.
Transfer cooked rice to a large bowl and pour 1/1/2 cups vinaigrette into rice. Toss well; cool to room temperature.
Add remaining ingredients and toss thoroughly. Taste and correct seasonings if necessary. Serve immediately or cover and refrigerate. Return to room temperature before serving.
Serves 8-10 people