Roasted Red Pepper And Artichoke Rice Salad

Recipe Ingredients

		Dressing
2 tablespoons	30ml	Sherry wine vinegar
1 tablespoon	15ml	Finely--minced shallot
1 teaspoon	5ml	Dijon mustard
1 tablespoon	15ml	Fresh thyme leaves or
1 teaspoon	5ml	Dried thyme
1 tablespoon	15ml	Fresh oregano leaves
		= (or 1 tspn dried oregano)
1/8 teaspoon	0.6ml	Salt
1/2 cup	118ml	Olive oil
		Salad
4 cups	640g / 22oz	Cold cooked jasmine rice
4 cups	250g / 8.8oz	Shredded cooked chicken
1		Artichoke hearts in water - (13 3/4 oz) - quartered
1 cup	237ml	Roasted red peppers - cut 1/2" pieces
1/2 cup	73g / 2.6oz	Kalamata olives - coarsely chopped
1 cup	146g / 5.1oz	Roasted salted pistachios - coarsely chopped
		Salt - to taste
		Freshly-ground black pepper - to taste
		Lettuce leaves - for serving

Recipe Instructions

For the Dressing: Combine the vinegar, shallot, Dijon mustard, thyme, oregano and salt in a small bowl. Slowly whisk in the olive oil until it emulsifies.

For the Salad: Place the rice, chicken, artichoke hearts, roasted peppers, olives and nuts in a large bowl. Sprinkle with salt and pepper to taste and stir to combine. Drizzle the dressing on top, tossing until all of the mixture is coated. Serve on the lettuce leaves.

This recipe yields 4 to 6 servings.

Each of 6 servings: 622 calories; 681 mg sodium; 83 mg cholesterol; 37 grams fat; 6 grams saturated fat; 37 grams carbohydrates; 35 grams protein; 6.06 grams fiber.

Source:
The Los Angeles Times, 04-10-2002

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