A mixed salad for the end of summer
Easy to prepare. In 15 minutes you have a fresh meal for a light dinner. Rice, chicken and artichoke with little ginger vinaigrette
2 tablespoons of red wine vinegar
2 scallions, trimmed and finely chopped
1 tablespoon grated fresh ginger
1 teaspoon Dijon mustard
1/8 teaspoon each salt and black pepper
1/3 cup vegetable oil
1 can (13.5 ounces) artichoke hearts in water, drained, rinsed, patted dry and quartered
2 cups cold cooked brown rice (made from 2/3 cup raw rice)
2 cups cut-up, cooked chicken breast
2 tablespoons barbecue sauce see savings
1 small red pepper, cored, seeded and chopped
1 scallion, trimmed and chopped
3 tablespoons fresh parsley or alfalfa sprouts
1/4 teaspoon salt
In a small bowl or measuring cup, combine vinegar, scallion, ginger, mustard, salt and pepper. While whisking, add oil in a thin stream, beating until well blended.
In a large bowl, combine artichoke hearts, brown rice, chicken, barbecue sauce, red pepper, scallion and parsley or sprouts. Stir gently to combine.
Add dressing, salt and pepper and stir to blend.
Serve cold or store in air-tight container in refrigerator.