4 Tbsp. red wine vinegar
1/4 tsp. salt
6 Tbsp. virgin olive oil
2 Tbsp. polyunsaturated oil
freshly ground black pepper
In large bowl make the vinaigrette by mixing the vinegar
and salt together and slowly whisking in the oils, a few drops
at a time. Season with pepper to taste. Add the rice to the
bowl, together with the prepared vegetables. Toss all the
ingredients until well coated with the vinaigrette. Serve the
salad at room temperature or slightly chilled.
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