Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Servings:
8
Ingredients
Vinaigrette:
- ½cupwhite balsamic vinegar
- ¼cupcanola oil
- ¼cupwhite sugar
Directions
Bring water and rice mix to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 22 minutes; transfer to a bowl to cool.
Meanwhile, bring a medium pot of water to a boil. Add peas; cook until just tender, about 2 minutes. Drain and cool.
Stir cooled peas, parsley, tomatoes, artichoke hearts, olives, and green onions into cooled rice.
Combine vinegar, oil, and sugar in a blender (or shake in a covered bottle); blend until emulsified and creamy.
Drizzle vinaigrette over salad; toss to coat. Refrigerate salad until ready to serve.
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Nutrition Facts (per serving)
| 252 | Calories |
| 11g | Fat |
| 35g | Carbs |
| 5g | Protein |
