Ingredients
- 2 cups raw Lowell
Farms Jasmine Rice (White), cooked
- 1 sweet red pepper,
chopped
- 1 green pepper, chopped
- 1 medium purple onion,
chopped
- 6 green onions, chopped
- 1 small can chopped
black olives
- 1/4 cup parsley, chopped
- 1 tblsp. dried dill
weed
- 1 tblsp. garlic salt
- 1 tblsp. course ground
black pepper
Vinegarette*
- 2 tblsp. Dijon mustard
- 1/2 cup oil
- 8 tblsp. Tarragon
vinegar
- 2 tblsp. sugar
- 1 lemon, squeezed
Directions
Cook Jasmine Rice according
to directions. Combine with chopped vegetables and spices. Mix vinegarette
and toss over salad. Add seasonings to taste.
*Keeps several days in
the refridgerator. Vinegarette can be made the night before, covered,
and stored in the refrigerator or freezer.
Serves 10
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