Since the thermometer cannot seem to get below 90˚ Joan decided to serve this refreshing salad. With a Wegmans' ear of corn as a side the salad did its job well.
3 T. red wine vinegar
1 1/2 T extra-virgin olive oil
1/4 t. pepper
1 clove garlic, minced
2 c. long-grain rice, cooked
1 1/2 c. cooked chicken breast, diced
1/2 c. jarred roasted red peppers, drained and diced
1/2 c. Kalamata olives, pitted and halved
1/4 c. fresh chives, chopped
1/4 c. freah basil, chopped
1/4 c. freash oregano, chopped
14-oz. can artichokes, drained and diced
4-oz. pkg. crumbled feta cheese
In a small bowl, whisk together vinegar, olive oil, pepper and garlic. Set aside. In a separate bowl, combine rice and remaining ingredients except cheese. At serving time, drizzle vinegar mixture over salad; sprinkle with cheese.
Makes 4 servings.
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