Basmati Rice With Summer Vegetable Salad

• 1 small shallot, chopped
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons red wine vinegar
• 2 teaspoons fresh thyme leaves
• Kosher salt, freshly ground pepper
• 1/3 cup extra-virgin olive oil
• 2 cups cooked basmati rice, cooled
• 2 cups bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons
• 3/4 cup torn mixed leafy greens, sprouts, and herbs
• 1/3 cup chopped red, yellow, or white onion or scallions
• 2 tablespoons toasted pine nuts (optional)

1. Pulse first 4 ingredients in a blender until combined; season with salt and pepper. With blender running, slowly drizzle in oil. Process dressing until well blended.
2. Place remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing and toss to coat. Pass remaining dressing alongside for drizzling over.

shallot, flatleaf, red wine vinegar, thyme, kosher salt, extravirgin olive oil, basmati rice, bitesize, sprouts, red, nuts

Taken from www.epicurious.com/recipes/food/views/basmati-rice-with-summer-vegetable-salad-395910 (may not work)