|
Rice Salad with Shrimp and Clear Garlic Vinaigrette, Northern Italian The Frog Commissary Cookbook Yield: 6 - 8 servings Clear Garlic Vinaigrette 1¼ cups corn oil ½ cup white wine vinegar 1¾ tsp. salt 1¾ tsp. pepper 1 Tbsp. minced garlic ¼ tsp. dried basil ¼ tsp. dried oregano ¼ cup minced parsley Rice Salad 6 cups cooked rice (2 cups raw) ¾ lb. cooked peeled shrimp, cut in thirds 2 cups finely chopped green peppers ¾ cup finely chopped red onions 1 cup quartered cooked marinated artichoke hearts ¼ cup small capers 1/3 cup minced parsley 1/3 cup minced dill ¼ cup golden raisins ¼ cup dark raisins Mixed greens Whisk together the ingredients for the vinaigrette and set aside. Combine all the salad ingredients. Toss with the vinaigrette and let marinate several hours. Serve on a bed of greens. |
| Home | Table of Contents | Salads and Dressings |