Italian Rice Salad

By eapeterson

Ingredients

• VINAIGRETTE:
• 1/2 cup canola oil
• 1/3 cup snipped fresh Italian parsley
• 1/4 cup white wine vinegar
• 3 Tbsp snipped fresh dill or 2 tsp dried dillweed
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tsp snipped fresh basil or 1/4 tsp dried
• 1 tsp snipped fresh oregano or 1/4 tsp dried
• 2 cloves garlic, minced
• SALAD:
• 3 cups cooked, slightly warm basmati rice (or pasta)
• 1 cup chopped red, green and/or orange pepper
• 1 - 6 oz. jar quartered marinated artichokes hearts, drained
• 1/3 cup chopped red onion
• 1/4 cup raisins
• 2 Tbsp drained capers
• organic salad greens or torn romaine
• fresh basil leaves

Preparation

Step 1

VINAIGRETTE:
In a small bowl, whisk ingredients together. Use immediately or cover and store in fridge up to 3 days.

SALAD:
Combine rice, sweet pepper, artichokes, red onion, raisins and capers. Stir vinaigrette and drizzle over rice mixture. Toss to coat. Cover and chill 1 - 24 hours. Serve on a bed of salad greens. Garnish with basil.