Name: Basmati Rice and Summer Vegetable Salad
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)

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