RICE AND VEGETABLE SALAD

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Contributed by Tamalin Christen
  • 6 cups hot cooked rice
  • 1 to 1-1/2 cups Vinaigrette (recipe follows)
  • 1/2 sweet red pepper, diced
  • 1/2 green pepper, diced
  • 1/2 small purple onion, diced
  • 2 stalks celery, diced
  • 1 package (10 oz) frozen peas, thawed
  • 1/4 cup chopped spinach, or other greens
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons dried dill
  • salt and pepper to taste
Vinaigrette:
  • 1 tablespoon Dijon mustard
  • 4 tablespoons red wine vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup good quality olive oil
Combine mustard, vinegar, sugar, salt, and pepper in a blender or food processor. With the motor running, slowly dribble in oil until the mixture thickens. Adjust seasonings. Transfer hot cooked rice to a large mixing bowl and toss with vinaigrette until thoroughly incorporated. Cool to room temperature. Add remaining ingredients. Toss until well combined. Serve immediately.



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