"Tangy dressing and flavorful ingredients make for a very tasty side dish that's a refreshing alternative to potato salad. People can't seem to stop eating this unique salad. It's great with hamburgers or chicken at picnics or potluck dinners. -Laura Panfil, Niles, Michigan..."
INGREDIENTS
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2 cups cooked brown rice
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1 cup quartered cherry tomatoes
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1/3 cup chopped red onion
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1 can (2-1/4 ounces) sliced ripe olives, drained
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3 tablespoons cider vinegar
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2 tablespoons canola oil
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2 tablespoons minced fresh parsley
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1/2 teaspoon sugar
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1/2 teaspoon salt
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Leaf lettuce, optional