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Recipe: Artichoke-Rice Salad with Lemon-Garlic Vinaigrette

Salads - Rice, Grains
ARTICHOKE-RICE SALAD WITH LEMON-GARLIC VINAIGRETTE

FOR THE SALAD:
1 cup regular long grain rice, uncooked
2 cups water
1/4 cup chopped fresh parsley
4 medium green onions, chopped (1/4 cup)
1 small red bell pepper, chopped (1/2 cup)
1 (14 oz) can artichoke hearts, drained, cut into fourths
FOR THE LEMON-GARLIC VINAIGRETTE:
1/4 cup vegetable oil
1 tablespoon grated lemon rind
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 clove garlic, finely chopped

Cook rice as directed on package.

Mix rice and remaining ingredients in medium bowl.

In a small bowl, mix all vinaigrette ingredients with wire whisk until blended.

Add dressing to salad; toss to mix. Cover and refrigerate at least 3 hours until chilled.

Makes 8 servings
Source: Betty Crocker's New Cookbook
MsgID: 0086056
Shared by: Betsy at Recipelink.com
Board: Cooking Club at Recipelink.com
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