Andalusian Salad
|
| 1/3 c | thinly sliced radish |
| 1 c | finely sliced celery |
| 2 TBS | finely chopped parsley |
| 1/3 c | chopped scallion (or green onions) |
| 2 c | steamed brown or white rice |
| 1/2 c | raisins |
| 1/2 c | sunflower seeds |
| 1/2 tsp | salt |
| 1/4 tsp | coarsely ground pepper |
| 1/2 tsp | sugar |
| 1 1/2 TBS | red wine vinegar |
| 6 TBS | olive oil |
| 1/4 lb | mushrooms, finely sliced |
| 1 | head butter lettuce |
| parsley for garnish |
|
In bowl, combine radish, celery, parsley, scallions, rice, raisins and sunflower seeds.
Set aside. In a separate bowl or in a jar with tight-fitting lid, mix salt and pepper,
sugar and vinegar; blend until salt and sugar are dissolved. Add oil and stir or shake
well. Pour enough dressing over vegetable mixture to moisten. Chill for at least 30
minutes. Just before serving, add mushrooms and toss. Arrange on lettuce leaves on
individual plates or in a bowl. Garnish with parsley. |
|
|
|
|
|
|
|
|