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Basmati Rice with Summer Vegetable Salad

Name: Basmati Rice with Summer Vegetable Salad
Ingredients: 1 small shallot, chopped; 2 tablespoons chopped flat-leaf parsley; 2 tablespoons red wine vinegar; 2 teaspoons fresh thyme leaves; Kosher salt, freshly ground pepper; 1/3 cup extra-virgin olive oil; 2 cups cooked basmati rice, cooled; 2 cups bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons; 3/4 cup torn mixed leafy greens, sprouts, and herbs; 1/3 cup chopped red, yellow, or white onion or scallions; 2 tablespoons toasted pine nuts (optional)

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
Pulse first 4 ingredients in a blender until combined; season with salt and pepper. With blender running, slowly drizzle in oil. Process dressing until well blended.
2.
Place remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing and toss to coat. Pass remaining dressing alongside for drizzling over.

Recipes sourced from Epicurious.com.

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Directions