Rice Salad With Pesto Dressing
|Dry basil||1 Tablespoon|
|Shredded parmesan cheese/Grated||1⁄4 Cup (4 tbs)|
|Lemon juice||3 Tablespoon|
|Olive oil/Salad oil||1⁄2 Cup (8 tbs)|
|Mushrooms||1⁄4 Pound, thinly sliced|
|Sliced pimento||2 Ounce, drained (1 Jar)|
|Cold cooked rice||4 Cup (64 tbs)|
|Green pepper||1 , seeded and diced|
|Canned green chili||1 , seeded and finely chopped|
|Green pepper rings||4|
In a blender, combine basil, cheese, and lemon juice.
With blender whirling on lowest speed, slowly pour in oil to make a creamy-smooth mixture.
Place mushrooms in a bowl.
Coarsely chop pimento (reserve a few strips for garnish); add to mushrooms with rice, green pepper, and chili.
Pour over dressing, toss gently; add salt to taste.
Cover and chill.