Garlic Vinaigrette
- 1¼ cups corn oil
- ½ cup white wine vinegar
- 1¾ teaspoons salt
- 1¾ teaspoons pepper
- 1 tablespoon minced garlic
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ cup minced parsley
Whisk together all ingredients and set aside.
Salad
- 6 cups cooked rice
- ¾ cup cooked shrimp
- 2 cups finely chopped green pepper
- ¾ cup finely chopped red onion
- 1 cup marinated artichoke heart chopped
- ⅓ cup minced parsley
- ⅓ cup minced dill
- ¼ cup golden raisins
- ¼ cup dark raisins
- ¼ cup capers
Combine all ingredients. Toss with vinaigrette. Let sit several hours in fridge. Serve on bed of greens. Serves 6-8. Substitute peanuts or chicken for shrimp.
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