Sunday, July 24, 2011

The Two Hundred and Fifty Sixth...

Number Two Hundred and Fifty Six:
Home, Dinner, BLT, Rice Salad

You know what is great on a hot day besides bourbon and ginger in this glass?

BLTs for dinner with a nice rice salad that Lisa put together from a recipe from her sister-in-law. I know! You want the recipe! This is the full recipe you can quarter it to suit your need like Lisa did this evening, but it keeps well too!

Clear Garlic Vinaigrette

1 1/4 Cup salad oil
1/2 Cup white wine vinegar
1 1/2 teas. salt
1 1/2 teas. pepper
1 Tab. minced garlic
1/2 teas. dried basil
1/2 teas. dried oregano
1/4 Cup minced parsley

Rice Salad

6 Cups cooked rice (starts with 2 Cups of rice raw) a little less if you are not adding shrimp
1/2 cooked peeled shrimp, cut in thirds (Optional)
2 Cups finely chopped red bell peppers (or green)
3/4 Cup finely chopped red onions
1 Cup quartered cooked marinated artichoke hearts (Optional)
1/4 Cup small capers, drained.
1/3 Cup minced dill
1/3 Cup minced parsley
1/4 Cup golden raisins
1/4 cup dark raisins
Mixed greens (Optional)

Clear Garlic Vinaigrette
Whisk together the ingredients for the dressing and set aside.

Rice Salad
Combine all the salad ingredients. Toss with the dressing and let marinate several hours. Serve on a bed of greens, or enjoy as a side dish.


No comments:

Post a Comment