Rice And Vegetable Salad
|Hot cooked rice||8 Cup (128 tbs)|
|Vinaigrette||2 Cup (32 tbs) (Our Favorite)|
|Sweet red pepper||1 , stemmed, cored and cut into thin julienne|
|Green pepper||1 , stemmed, cored and cut into thin julienne|
|Purple onion||1 Medium, peeled and diced|
|Scallions||6 , cleaned and finely sliced (Green Onions)|
|Dried currants||1 Cup (16 tbs)|
|Shallots||2 , peeled and finely diced|
|Frozen peas||10 Ounce, thawed and blanched in boiling salted water for 3 minutes (1 Package)|
|Pitted black olives||1⁄2 Cup (8 tbs), finely chopped (Preferably Imported)|
|Chopped italian parsley||1⁄4 Cup (4 tbs)|
|Chopped fresh dill||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||To Taste|
Transfer rice to a mixing bowl and pour 1 1/2 cups vinaigrette into rice.
Cool to room temperature.
Add remaining ingredients and toss thoroughly.
Taste, correct seasoning, and add additional vinaigrette if you like.
Serving size: Complete recipe
Calories 3476 Calories from Fat 672
% Daily Value*
Total Fat 71 g109.3%
Saturated Fat 1.3 g6.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4626.4 mg192.8%
Total Carbohydrates 629 g209.7%
Dietary Fiber 34.8 g139.4%
Sugars 106.3 g
Protein 63 g126.5%
Vitamin A 258.1% Vitamin C 630.4%
Calcium 35.3% Iron 196%
*Based on a 2000 Calorie diet