Basmati Rice with Summer Veggies Salad

Recipe by Donna

Yields 4 servings

1      each   SHALLOT,    chopped

2      tablespoons   PARSLEY  

2      tablespoons   RED WINE VINEGAR  

2      teaspoons   THYME  

1/3    cup   OLIVE OIL  

2      cups   COOKED BASMATI RICE

1/2    cup   CHERRY TOMATOES  

2      tablespoons   PINE NUTS,     toasted

4      ounces   SUGAR SNAP PEAS,    steamed and cooled

2      ounces   SPINACH,    chiffonade

1/2    cup   YELLOW PEPPER,    chopped

2      tablespoons   GREEN ONIONS,    thinly sliced

Cooking Instructions

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