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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.

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


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

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

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.

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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