Recipe information
Yield
2 to 4 Servings
Ingredients
1
small shallot, chopped
2
tablespoons chopped flat-leaf parsley
2
tablespoons red wine vinegar
2
teaspoons fresh thyme leaves
1
/3 cup extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
1
/3 cup extra-virgin olive oil
2
cups cooked basmati rice, cooled
2
cups bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons
3
/4 cup torn mixed leafy greens, sprouts, and herbs
1
/3 cup chopped red, yellow, or white onion or scallions
2
tablespoons toasted pine nuts (optional)
Need to make a substitution?
Preparation
Step 1
Pulse first 4 ingredients in a blender until combined; season with salt and pepper. With blender running, slowly drizzle in oil. Process dressing until well blended.
Step 2
Place remaining ingredients in a large bowl; drizzle with 3 Tbsp. dressing and toss to coat. Pass remaining dressing alongside for drizzling over.
Nutrition Per Serving
Calories (kcal) 560 Fat (g) 13 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 99 Dietary Fiber (g) 6 Total Sugars (g) 4 Protein (g) 11 Sodium (mg) 210