FridayLighter Recipe: Yellow Rice Salad

Submitted by Karen Rubin Brown

Hi~

I love this contest that you are holding. Here is my recipe for the second entry.....

Thanks in advance!!!

Yellow Rice Salad

8 servings

1 10-ounce package of yellow rice mix

2 14-ounce cans/jars of artichoke hearts (I use the marinated ones)

drained and coarsely chopped.

5 green onions, sliced, (including 1/3 of the green tops)

1/2 cup of diced red pepper (I sometimes leave this out)

1/2 cup of sliced black olives

Tomato wedges for garnish (optional)

DRESSING:

2 tablespoons of extra virgin olive oil

1 tablespoon of basil vinegar (I actually use 1 tablespoon of balsamic vinegar)

2 tablespoons of minced fresh parsley

1/2 teaspoon of paprika

1 to 2 cloves of pressed garlic

1/2 teaspoon of salt

1/8 teaspoon of freshly ground pepper

Prepare rice according to the package instructions and cool

Prepare dressing by combining all ingredients in a blender

Pour dressing over artichokes and marinate for at least an hour

Mix cooled rice all ingredients and dressing and toss to combine.

Chill for several hours to combine flavors.

Allow to stand at room temp for 30 minutes before serving. Garnish with tomato wedges.

***We have some vegetarians and a couple of vegans at our Temple...so this covers everyone's likes.