"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Rice & Vegetable Salad Recipe

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This recipe for Rice & Vegetable Salad, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lorraine Plantz - Teledyne Turbine Engines
Added: Friday, July 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Salad:
8 c hot cooked rice
1 sweet red pepper, sliced, then julienned
1 green pepper, sliced, then julienned
1 small purple onion, diced
6 scallions (green onions), sliced fine
1 c raisins
2 shallots, peeled, finely diced
1 - 10 oz pkg of frozen peas, blanched
1/2 c pittted sliced black olives
1/4 c Italian parsley
1/2 fresh dill
salt & pepper to taste

Vinaigrette:
1 T Dijon mustard
4 T red wine vinegar
1 tsp sugar
1/2 tsp salt
1/2 tsp pepper
1/2 c olive oil
minced parsely or chives

Directions:
Directions:
Salad:
Pour 1 to 1 1/2 c vinaigrette over the hot cooked rice to marinate until rice cools to room temperature. Toss rice with remaining ingredients.

Dressing:
Put Dijon mustard in bowl. Stir in the red wine vinegar, sugar, salt, pepper, minced parsley or chives. Slowly whisk in the olive oil.

 

 

 

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