Ingredients
8
8 servings
- •1 ½ cups water
- •1 (6 ounce) package long grain and wild rice mix (such as Uncle Ben's®)
- •1 (10 ounce) package frozen peas
- •1 (6.5 ounce) jar marinated artichoke hearts, drained
- •1 (6 ounce) can sliced black olives, drained
- •1 cup diced roma tomatoes
- •1 bunch fresh parsley, finely chopped
- •3 green onions, sliced
- •½ cup white balsamic vinegar
- •¼ cup canola oil
- •¼ cup white sugar
Instructions
- Bring water and rice mix to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 22 minutes. Transfer rice to a bowl to cool.
- Bring a pot of water to a boil; cook peas in the boiling water until just cooked, about 2 minutes. Drain and cool.
- Mix cooled peas, artichoke hearts, olives, tomatoes, parsley, and green onions into cooled rice mixture.
- Blend vinegar, canola oil, and sugar together in a blender or shake in a covered bottle until dressing is emulsified and creamy. Drizzle dressing over salad and toss to coat. Refrigerate salad until ready to serve.
Nutritional Facts
Per 8 servings
- Calories: 252
- Carbohydrate: 35g
- Fat: 11g
- Fiber: 4g
- Protein: 5g
- Sugar: 12g
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