Persephone's Salad

[Guest guest]

* Exported from MasterCook *

 

Persephone's Salad

 

Recipe By : California Home Cooking by Michele Anna Jordan

Serving Size : 6 Preparation Time :0:00

Categories : Salads

Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup uncooked white rice, cooked and cooled to -- room

temperature

1 cup Lemon Vinaigrette (recipe follows)

2 cups yellow, orange, and red currant tomatoes -- or 2

cups small

cherry tomatoes, quartered

1 small red onion -- diced

1/4 cup pomegranate seeds

1/2 cup cranberries, minced in a food processor

Kosher salt

Black pepper in a mill

2 tablespoons minced Italian parsley

2 tablespoons snipped chives

Lemon Vinaigrette

1/3 cup fresh lemon juice

1 teaspoon Dijon mustard

2 cloves garlic -- minced

1 tablespoon minced fresh herbs, such as thyme, oregano --

Italian parsley,

chives, or a combination

3/4 cup extra virgin olive oil

3/4 teaspoon kosher salt

Black pepper in a mill

 

Put the cooked rice into a medium bowl. Drizzle 1/2 cup of the vinaigrette

over the rice, and toss the rice with a fork to mix in the dressing. Set the

rice aside for 30 minutes. Add the tomatoes, onion, pomegranate seeds, and

cranberries, and toss lightly. Pour the remaining 1/2 cup of vinaigrette

over the rice, and toss again. Taste, and season with salt and pepper. Add

the parsley and chives, toss, and serve immediately.

 

Lemon Vinaigrette:

In a small bowl, whisk together the lemon juice and mustard. Add the garlic

and herbs, and whisk in the olive oil. Season with salt and pepper. Use

immediately, or refrigerate, covered, for up to 3 to 4 days; bring to room

temperature before using.

Variation:

For lime vinaigrette, use 1/3 cup fresh lime juice (from about 4 limes)

instead of the lemon juice.

 

 

- - - - - - - - - - - - - - - - - -