Wednesday, April 29, 2009

Vegetable and Rice Salad

6 TB extra-virgin olive oil
2 TB balsamic vinegar
1 tsp salt
1/2 tsp Dijon mustard
1/4 tsp black pepper
3 cups cooked brown rice
1 1/2 cups cooked wild rice
2 cups seedless red grapes
1 cup frozen peas, thawed
1 red pepper, chopped
1 cup chopped pecans
2 stalks celery, sliced
1 Granny Smith apple, peeled, cored, and chopped
1/4 cup chopped red onion

Whisk together the oil, vinegar, salt, mustard, and black pepper in a small bowl. Combine the brown rice, wild rice, grapes, peas, red pepper, pecans, celery, apple, and onion in a large bowl. Pour the dressing over the salad; toss to coat. Cover and refrigerate for at least 4 hours before serving.

Taken from "Delicious Salad Meals" by Dot Vartan

No comments:

Post a Comment