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Summertime Rice Salad by www.country-cooking.com
2 cups cooked rice
--- Vinaigrette -----
2 tablespoons fresh lemon juice
1 red bell pepper -- finely diced
3 scallions -- chopped
1 carrot -- chopped
3 tablespoons fresh parsley -- * chopped (see note)
1 cucumber -- peeled and diced
1 tomato -- peeled and chopped
1 celery stalks -- peeled and diced
* Substitute dill or basil for the parsley if preferred.
1. Put rice in a serving bowl and pour 2 tablespoons lemon juice and 4 tablespoons Vinaigrette over. Add freshly ground black pepper to taste. Toss well with fork.
2. Prepare all the remaining ingredients, except tomatoes and
cucumbers, and blend. Mix well and let cool.
3. Add onions and cucumbers just before serving to maintain best
texture and taste for those two vegetables.
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