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Dilly Summer Salad

from the kitchen of Heidi Prahl

8 cups prepared brown rice, hot (3 cups raw)
1 sweet red pepper, diced
1 medium sized red onion, sliced thin, chopped
1 small bunch green onions, sliced thin
1 cup Craisens (5 oz. package)
10 oz. package frozen peas, rinsed with boiling water, drained
½ cup black olives, pitted, sliced (2.25 oz. can)
½ cup chopped Italian parsley
½ cup chopped fresh dill
1 pound bacon, fried crisp and crumbled (optional)
1 cup vinaigrette dressing

In large mixing bowl, while still warm, mix all ingredients, add vinaigrette and toss to mix well.
Serve immediately at room temperature or chill.

Serve with fresh cold watermelon and crusty bread.

Terri’s notes:
~ WOW! Great mix of fresh flavors and so versatile - easy to cut in half or modify to taste.
~ I made it once with brown rice and once with quinoa, both were fabulous.
~ I steamed the grains the night before while cleaning up after dinner, chilled them overnight and put the salad together the next night for supper. Added peas, still frozen, they thaw in a minute and helped chill the salad.
~ I omitted the red onion, green onions were enough for us. Make it to your family’s taste.
~ I tossed salad with ½ cup lemon juice and ½ cup olive oil, then added just enough Newman’s Own Balsamic Vinaigrette to get to desired consistency. The lemon compliments the dill well, so your favorite lemon vinaigrette would be very good too.
~ Perfect for seafood, hot or chilled. Would be great with grilled or broiled chicken.

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