A light
tasting salad for hot summer days is this chilled
rice tossed in a vinaigrette dressing, seasoned with
parsley, red onion, capers and olives. It is a
simple salad made to be served with cold sliced
meats. It is great to take along on picnics or to
potlucks.
For 4
servings you will need:
1 cup
long-grain rice, cooked
according
to pkg. directions 1 Tbsp. oil 3 Tbsp. olive oil
2 Tbsp.
wine vinegar 1/2 cup chopped parsley
2 Tbsp.
minced red onion 1 Tbsp. capers
Salt
to taste
% tsp.
freshly ground black pepper % cup sliced
black olives
Green
pepper and red onion
slices for garnish
Tips:
Warm rice absorbs the dressing flavor better than
cold rice. Medium-grain or long-grain rice makes the
best salads. Short-grain rice tends to stick
together. For variation, add some blue cheese and
toss.
Preparation:
D To cook
the rice, bring recommended water to boil. Add rice
and 1 Tbsp. oil. Cover and cook until grains are
tender and separate. 0 Combine 3 Tbsp. olive oil,
vinegar, parsley, onion, capers, salt and black
pepper. Pour over hot cooked rice.
0 Toss in
olives. Chill for 1 to 2 hrs. or allow to sit and
serve at room temperature for more flavor. Before
serving, garnish with green pepper and red onion
slices.
Good
served with: Cold sliced beef, pork or veal, green
peppers marinated in lemon juice and oil, and cheese
bread. Serve iced coffee with cream as a beverage.
EASY&
TASTY
