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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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This refreshing salad is wonderful served year-round. I have taken it to potluck suppers and made it for family barbecues, picnics and dinner parties. People seem to enjoy the combination of flavors in this dish. I like that it can be made ahead and still taste like I really fussed. -Margery Richmond, Lacombe, Alberta Ingredients:
1 cup olive oil |
1/3 cup white wine vinegar |
1 garlic clove, minced |
1 to 2 teaspoons grated lemon peel |
2 teaspoons sugar |
1 teaspoon dijon mustard |
1/2 teaspoon salt |
6 cups cooked long grain rice |
2 cup cooked wild rice |
2 cups diced seeded cucumbers |
2/3 cup thinly sliced green onions |
1/4 cup minced fresh parsley |
1/4 cup minced fresh basil or 1 tablespoon dried basil |
1/2 teaspoon pepper |
1/2 cup chopped pecans, toasted |
Directions:
1. In a jar with tight-fitting lid, combine the first seven ingredients; shake well.
2. In a large bowl, combine long grain and wild rice; add dressing and toss. Cover and refrigerate overnight.
3. Add the cucumbers, green onions, parsley, basil and pepper; mix well. Chill for 2 hours. Fold in pecans just before serving. Yield: 16-18 servings.
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