DILLED RICE SALAD

Combine white wine vinegar, lemon juice, vegetable oil, chopped fresh dill, salt, and ground black pepper in a small bowl and whisk until emulsified.

Place cooled cooked rice in a large mixing bowl.

Chop the medium-size red pepper into bite-sized pieces and add to the rice.

Julienne the snow peas and add to the rice and pepper mixture.

Pour the dressing over the rice and vegetable mixture, then toss gently until all ingredients are evenly coated.

Taste and adjust seasoning with additional salt, pepper, or dill as needed.

Serve at room temperature or chill for up to 2 hours before serving.