Looking for a hearty salad that’s filling, nutritious and flavorful?  Well, you've found it here!  This dish is hearty enough for an entree, or pairs perfectly with your favorite winter soup after a cold day on the waves!

Rice Salad

3 cups cooked, Basmati rice (whatever you have in your pantry will work)

1 cup chopped green or red sweet pepper

1 6 ounce can of quartered artichoke hearts

1/3 cup chopped red onion

¼ cup of raisins

2 tablespoons drained capers

Organic mixed salad greens

Fresh basil leaves for garnish

Prepare garlic (see recipe below) vinaigrette and set aside

In a large bowl combine rice, peppers, raisins, capers, artichokes hearts, red onion, and capers. Stir vinaigrette and drizzle over rice mixture; toss gently to coat. Cover and chill for at least 1 hour or up to 24 hours. Serve rice salad over your favorite bed of greens. Garnish with basil.

Garlic Vinaigrette

½ cup of Safflower oil

1/3 cup snipped fresh Italian leaf parsley

¼ cup white wine vinegar

3 tablespoons snipped fresh dill

1 teaspoon of sea salt

1 teaspoon ground black pepper

1 teaspoon snipped fresh basil

1 teaspoon snipped oregano

2 cloves minced garlic

In a small bowl whisk together safflower oil, garlic, dill, basil, oregano, sea salt, pepper, and parsley. Use immediately or cover and store in refrigerator for up to 3 days.

Eat Well, Be Well, Enjoy Life!!!