Rice And Vegetable Salad

• 2 pkg. Near East brand long grain and wild rice pilaf, cooked or 8 c. hot cooked rice
• 1 1/2 to 2 c. vinaigrette dressing
• 1 sweet red pepper, stemmed, cored and cut into thin julienne (may substitute chopped tomato)
• 1 medium size purple onion, peeled and diced
• 6 scallions (green onions), cleaned and finely sliced
• 1 c. dried currants (may substitute raisins)
• 2 shallots, peeled and finely diced (optional)
• 1 (10 oz.) pkg. frozen peas, thawed and blanched in boiling salted water for 3 minutes
• 1/2 c. pitted black olives, finely chopped
• 1/4 c. chopped parsley (omit if using Near East rice)
• 1/2 c. chopped fresh dill or 2 rounded Tbsp. dry
• salt and freshly ground pepper to taste

1. Transfer rice to a mixing bowl and pour 1 1/2 cups vinaigrette into rice; toss thoroughly.
2. Cool to room temperature.
3. Add remaining ingredients and toss thoroughly.
4. Taste, correct seasoning and add additional vinaigrette if you like.
5. Serve immediately or cover and refrigerate up to 4 hours.
6. Return to room temperature before servings.
7. Makes 8 to 10 portions.

rice pilaf, vinaigrette dressing, sweet red pepper, purple onion, scallions, currants, shallots, frozen peas, black olives, parsley, dill, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=370605 (may not work)