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Rice Pilaf Salad

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Submitted by: jessieapfel211468

 

This chilled salad combines cooked rice pilaf with yellow sweet pepper, tart apple, and dried cranberries in a balsamic vinaigrette dressing.
 

Ingredients

  • 2 cups (dry) Rice Pilaf
  • 2 cups vegetable broth
  • 1 cup water
  • 1 cup chopped yellow bell pepper
  • 1 cup chopped granny smith apple
  • 1/2 cup grated carrot
  • 1 cup dried cranberries
  • Dressing*:
  • 1 tablespoons balsamic vinegar
  • 1/2 tablespoon Dijon-style mustard
  • 1 tablespoons vegetable broth
  • 2 tablespoons olive oil
  • Salt and pepper
  • *(or substitute your favorite balsamic vinagerette for all the Dressing ingredients)

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Method

Place dry pilaf, broth, and water in a medium saucepan. Bring to a boil, cover, reduce heat and simmer until done (about 20 minutes.) Rice should be a little firm, but add more water if necessary. Place pilaf in a large bowl and add remaining ingredients. Mix thoroughly, cover, and refrigerate at least 2 hours before serving.

 

Notes:

 

Number of Servings: 6

 

Submitted by: jessieapfel211468 ()

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