The Pink Shoe Diaries

last night i had andy and jill over for dinner and SATC-viewing. i made the most divine rice&veggie salad as part of the meal and i am eating it now for lunch and i cannot express how yummy and refreshing it is.

wait, yeah i can. IT IS SO YUMMY AND REFRESHING.

so, dears, here is the recipe. it is really easy to make, looks very festive and colorful and pretty, and is perfect for a cookout, a summer dinner party, or just to snack on during the week. It's based on a Silver Palate recipe, but i changed around some things and added and omitted for the sake of timliness and because who the hell puts currants in a salad?

My Favorite Rice and Veggie Salad

8 cups hot cooked rice
1 1/2 to 2 cups Balsamic Vinagrette
1 sweet red pepper, stemmed, cored and cut into thin strips
1 green pepper, stemmed, cored and cut into thin strips
1 medium size purple onion, peeled and diced
2 shallots, peeled and finely diced
1 can of peas, drained.
1/2 cup pitted black olives, finely chopped
1/4 cup chopped Italian parsley
1/2 cup chopped fresh dill
salt and freshly ground black pepper, to taste

1. Transfer rice to a mixing bowl and pour 1 1/2 cups vinaigrette into rice. Toss thoroughly. Cool to room temperature.2. Add remaining ingredients and toss thoroughly. Taste, correct seasoning, and add additional vinaigrette if you like.3. Serve immediately, or cover and refrigerate up to 4 hours. Return to room temperature before serving. 8 to 10 portions.

see? i told you it was easy!