Italian Rice Salad

Name: Italian Rice Salad
Total time: 10 min
Yield: 8 to 10 servings
Ingredients: 1 pound tiny scallops (bay or calico); 5 cups cooked rice; 1 pound shrimp, cooked, peeled and sliced in half lengthwise; 2 tablespoons butter; 1 1/2 cups finely diced green pepper; 3/4 cup finely chopped red onion; 1 to 1 1/2 cups cooked quartered artichoke hearts; 1/4 cup capers; 1/3 cup chopped fresh parsley; 1/3 cup chopped fresh dill; 10 tablespoons olive oil; 6 or 7 tablespoons red wine vinegar; Salt and freshly ground black pepper to taste; 2 large cloves garlic, minced; 2 tablespoons chopped fresh basil; 1/2 teaspoon dried oregano; 2 tablespoons minced parsley

Recipe from Sandra Hitchens

Adapted by Marian Burros

Total Time: 10 minutes
Rating: 5(16)
Comments: Read comments

Featured in: AT POINT-TO-POINT RACES, ELEGANT PICNIC DISHES

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Ingredients

Yield:8 to 10 servings

The Salad

1pound tiny scallops (bay or calico)
5cups cooked rice
1pound shrimp, cooked, peeled and sliced in half lengthwise
2tablespoons butter
1½cups finely diced green pepper
¾cup finely chopped red onion
1 to 1½cups cooked quartered artichoke hearts
¼cup capers
⅓cup chopped fresh parsley
⅓cup chopped fresh dill

The Dressing

10tablespoons olive oil
6 or 7tablespoons red wine vinegar
Salt and freshly ground black pepper to taste
2large cloves garlic, minced
2tablespoons chopped fresh basil
½teaspoon dried oregano
2tablespoons minced parsley

Ingredient Substitution Guide

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Preparation

Step 1
Saute scallops in hot butter for about 3 minutes, just enough to cook them lightly.
Step 2
Combine scallops with remaining salad ingredients in serving bowl.
Step 3
Whisk oil with vinegar and beat in remaining dressing ingredients. Pour over salad and toss gently.
Step 4
Chill or serve at room temperature. It is better if salad is not too cool, for this detracts from the flavors.