Rice Pilaf Salad

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

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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)

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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