Delicious Healthy Recipe

When I was at the lake a few weeks ago, my aunt (she took the photos for this blog post! Thanks Aunt Lindey!) made this amazing rice salad to pair with our dinner. I could eat this for the rest of my life and never get sick of it. Plus... the icing on the cake? It's easy to make and pretty healthy. Even I could handle something like this. It's great as a side, especially because it adds some color to a plate, but you could also dice up some chicken and make a meal out of it. Another reason I love it? You can make it in large batches for a crowd and you can make it ahead of time! Here is the recipe:

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

Vinaigrette

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

Do you cook? What are some of your favorite (easy) recipes? Have a fabulous day! 
Yours,