Rice Pilaf Salad

This chilled salad combines cooked rice pilaf with yellow sweet pepper, tart apple, and dried cranberries in a balsamic vinaigrette dressing.

Ingredients:

• 2 cups (dry) Rice Pilaf
• 2 cups vegetable broth
• 1 cup water
• 1 cup chopped yellow bell pepper
• 1 cup chopped granny smith apple
• 1/2 cup grated carrot
• 1 cup dried cranberries
• Dressing*:
• 1 tablespoons balsamic vinegar
• 1/2 tablespoon Dijon-style mustard
• 1 tablespoons vegetable broth
• 2 tablespoons olive oil
• Salt and pepper
• *(or substitute your favorite balsamic vinagerette for all the Dressing ingredients)

Directions:

Place dry pilaf, broth, and water in a medium saucepan. Bring to a boil, cover, reduce heat and simmer until done (about 20 minutes.) Rice should be a little firm, but add more water if necessary. Place pilaf in a large bowl and add remaining ingredients. Mix thoroughly, cover, and refrigerate at least 2 hours before serving.

Number of Servings: 6