Marinated Vegetable Salad

Cooking Instructions:

  • 1/4 cup olive oil
  • 1/4 cup dry white wine
  • 2 tablespoons red wine vinegar
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed dried basil leaves
  • 1 cup avocado chunks
  • 1 cup sliced fresh mushrooms
  • 3/4 cup halved cherry tomatoes
  • 1/2 cup sliced ripe olives
  • 1/3 cup chopped red onion
  • 3 cups cooked Lundberg® California White Jasmine Rice, cooled
  • red onion rings for garnish

    Dressing: combine oil, wine, vinegar, parsley, sugar, salt and basil in screw top jar.

    Pour dressing over avocado, mushrooms, cherry tomatoes, olives and onion in shallow pan. Cover and chill 2 to 3 hours. Add rice; toss lightly. Garnish with red onion rings. Makes 8 servings.