Rice Salad With Pesto Dressing Recipe
Ingredients
| Basil | 1 Tablespoon | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Lemon juice | 3 Tablespoon | |
| 1/2 cup olive oil or salad oil | ||
| Mushrooms | 1/4 pound, thinly sliced | |
| 1 jar (2 oz.) sliced pimentos, drained | ||
| Cooked rice | 4 Cup (16 tbs) | |
| 1 green pepper, seeded and diced | ||
| 1 canned green chili, seeded and finely chopped | ||
| Salt | To Taste | |
| Romaine leaves | 4 | |
| Green pepper | 1 To taste | |
Directions
In a blender, combine basil, cheese, and lemon juice.
With blender whirling on lowest speed, slowly pour in oil to make a creamy-smooth mixture.
Place mushrooms in a bowl.
Coarsely chop pimento (reserve a few strips for garnish); add to mushrooms with rice, green pepper, and chili.
Pour over dressing, toss gently; add salt to taste.
Cover and chill.
With blender whirling on lowest speed, slowly pour in oil to make a creamy-smooth mixture.
Place mushrooms in a bowl.
Coarsely chop pimento (reserve a few strips for garnish); add to mushrooms with rice, green pepper, and chili.
Pour over dressing, toss gently; add salt to taste.
Cover and chill.
Chef
