Salad
6 cups cooked rice (white, brown or a mix of both)
2 cups finely chopped red, yellow or orange pepper
3/4 cup finely chopped red onion
1 cup chopped marinated artichoke hearts
1/4 cup small capers
1 cup golden raisins
1/2 cup chopped fresh dill - do not use dried!
1/3 cup minced fresh parsley
1 cup sliced Kalamata olives
1 cup fresh or frozen peas - do not cook
Mix all of the ingredients and toss with about 3/4 of the dressing -- add more dressing only if needed. Prepare several hours before serving. Serve at room temperature. Variation: add roasted chicken breast or grilled shrimp for a main dish.
Dressing
1 1/4 cups corn oil
1/2 cup white wine vinegar
1 3/4 teaspoons kosher salt
1 3/4 teaspoons freshly ground pepper
1 tablespoons minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 cup chopped fresh parsley
Whisk all ingredients together and toss with rice salad mixture. Reserve some of dressing to use only if needed*, so that salad is still fluffy and not soaked in dressing.
3/4 cup finely chopped red onion
1 cup chopped marinated artichoke hearts
1/4 cup small capers
1 cup golden raisins
1/2 cup chopped fresh dill - do not use dried!
1/3 cup minced fresh parsley
1 cup sliced Kalamata olives
1 cup fresh or frozen peas - do not cook
Mix all of the ingredients and toss with about 3/4 of the dressing -- add more dressing only if needed. Prepare several hours before serving. Serve at room temperature. Variation: add roasted chicken breast or grilled shrimp for a main dish.
Dressing
1 1/4 cups corn oil
1/2 cup white wine vinegar
1 3/4 teaspoons kosher salt
1 3/4 teaspoons freshly ground pepper
1 tablespoons minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 cup chopped fresh parsley
Whisk all ingredients together and toss with rice salad mixture. Reserve some of dressing to use only if needed*, so that salad is still fluffy and not soaked in dressing.
*Cora's Note - I like to use all of the dressing on the salad.
