Rice Salad With Pesto Dressing Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
Main IngredientInterest Group

Ingredients

 Dry basil1 Tablespoon
 Shredded parmesan cheese/Grated1⁄4 Cup (4 tbs)
 Lemon juice3 Tablespoon
 Olive oil/Salad oil1⁄2 Cup (8 tbs)
 Mushrooms1⁄4 Pound, thinly sliced
 Sliced pimento2 Ounce, drained (1 Jar)
 Cold cooked rice4 Cup (64 tbs)
 Green pepper1 , seeded and diced
 Canned green chili1 , seeded and finely chopped
 Salt To Taste
 Romaine leaves4
 Green pepper rings4

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.
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