Difference between revisions of "Marinated Vegetable Salad"
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* 3 cups cooked [[rice]], cooled | * 3 cups cooked [[rice]], cooled | ||
* [[red onion]] rings for garnish | * [[red onion]] rings for garnish | ||
| − | == | + | == Procedures == |
Dressing: combine [[oil]], wine, [[vinegar]], [[parsley]], [[Granulated sugar|Sugar]], [[salt]] and [[basil]] in screw top jar. | Dressing: combine [[oil]], wine, [[vinegar]], [[parsley]], [[Granulated sugar|Sugar]], [[salt]] and [[basil]] in screw top jar. | ||
Latest revision as of 14:27, 15 July 2012
Description
Makes 8 servings.
Ingredients
- 1/4 cup olive oil
- 1/4 cup dry white wine
- 2 tablespoons red wine vinegar
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon Sugar
- 1/4 teaspoon salt
- 1/4 teaspoon crushed dried basil leaves
- 1 cup avocado chunks
- 1 cup sliced fresh Mushrooms
- 3/4 cup halved cherry tomatoes
- 1/2 cup sliced ripe olives
- 1/3 cup chopped red onion
- 3 cups cooked rice, cooled
- red onion rings for garnish
Procedures
Dressing: combine oil, wine, vinegar, parsley, Sugar, salt and basil in screw top jar.
Pour dressing over avocado, Mushrooms, cherry tomatoes, and Onion in shallow pan. Cover and chill 2 to 3 hours. Add rice; toss lightly. Garnish with red onion rings.
