Italian Rice Salad
INGREDIENTS
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Garlic Vinaigrette (recipe follows)
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3 cups cooked, slightly warm basmati rice*
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1 cup chopped red, green and/or orange sweet pepper
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1 6 - ounce jar quartered marinated artichoke hearts, drained
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1/3 cup chopped red onion
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1/4 cup raisins
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2 tablespoons drained capers
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Organic mixed salad greens, mesclun or torn romaine
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Fresh basil leaves (optional)
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1/2 cup canola oil or safflower oil
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1/3 cup snipped fresh Italian (flat-leaf) parsley
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1/4 cup white wine vinegar
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3 tablespoons snipped fresh dill or 2 teaspoons dried dillweed
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1 teaspoon sea salt
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1 teaspoon freshly ground black pepper
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1 teaspoon snipped fresh basil or 1/4 teaspoon dried basil, crushed
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1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
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2 cloves garlic, minced
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