Cold Bac'n Rice Salad

• 2 cups uncooked rice (brown rice works as well as white in this recipe!)
• 1 (14 1/2 ounce) can low sodium chicken broth (or the flavor of your choice)
• 13 cup imitation bacon bits
• 3 -5 green onions, depending on size of the onions & your taste, sliced into rounds (including the green tops)
• 2 small carrots, sliced into thin coins (or 1 large one)
• 1 stalk celery, chopped fine
• 13 cup romaine lettuce, cut into small bite-size strips
• 1 cup Italian dressing (may use more or less, according to your taste)
• fresh lemon juice
• fresh parsley
• fresh ground pepper

1. Cook rice according to package directions, substituting broth for water.
2. Once rice is finished - while still warm, mix with green onions (to wilt them a little), a squeeze of lemon juice, and dressing.
3. After cooled, add in the rest of the veggies & sprinkle with bacon bits (and nuts, if using).
4. Toss well.
5. Let set in the fridge for a few hours before serving so the flavors can meld together.
6. Best if settled overnight.
7. The longer the salad rests, the better it is!
8. Serve on top of a bed of lettuce & garnish with fresh parsley and ground pepper.
9. *(Salt can be added, although I've found that the bacon bits and Italian dressing are enough for us!
10. ).
11. *Red peppers, sliced mushrooms, cucumbers, grape tomatoes, frozen thawed peas or the sugar snap variety, raisins, mandarin oranges, and toasted pecans or almonds would make great additions to this salad.
12. I prefer the original, but add whatever you like!

rice, chicken broth, bacon bits, green onions, carrots, celery, romaine lettuce, italian dressing, lemon juice, parsley, fresh ground pepper

Taken from www.food.com/recipe/cold-bacn-rice-salad-225422 (may not work)