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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I once had a similar salad at a friend's house and I was determined to re-create it at home. After several tries, I came up with this sweet-tart concoction. It's easy to prepare and colorful, too. âTerri Simpson, Palm Harbor, Florida Ingredients:
3/4 cup uncooked long grain rice |
1 package (10 ounces) frozen peas, thawed |
1 small sweet red pepper, chopped |
3/4 cup chopped green onions |
1/2 cup dried cranberries |
dressing: |
1/2 cup canola oil |
1/3 cup white vinegar |
3 tablespoons sugar |
1/2 teaspoon dill weed |
1/4 teaspoon salt |
1/4 teaspoon ground mustard |
1/8 teaspoon pepper |
Directions:
1. Cook rice according to package directions; cool. In a large bowl, combine the rice, peas, red pepper, onions and cranberries. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat. Refrigerate until serving. Yield: 8 servings.
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