Advertisement

Roasted red pepper and artichoke rice salad

Time30 minutes
YieldsServes 4 to 6
Share
Print RecipePrint Recipe

Somewhere in my refrigerator, it seems, there is always a container of leftover rice. What to do with it?

I imagined a salad as I wandered an aisle at the market, looking at jars of artichoke hearts, roasted red peppers and olives. They all can be tossed with rice--along with leftover roasted chicken--for this easy dish.

If you’re crunched for time, use a purchased rotisserie chicken. Bottled Italian dressing is also a quick substitute for the dressing.

Make the salad ahead and chill it; just hold off adding the nuts until serving time. If you prefer the salad warm, place the rice mixture in a covered casserole dish and bake in a 375-degree oven for about 20 minutes.

Advertisement

Dressing

1

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

Salad

1

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.

2

Drizzle the dressing on top, tossing until all of the mixture is coated. Serve on the lettuce leaves.