LOS ANGELES—This is one of my favorite salads no matter what season of the year. Served alone or with an entrèe it adds sparkle to a meal. This is slightly varied from a recipe found in "The Monday-To-Friday Recipe Cookbook" by Michele Urvater, which I highly recommend.
Mince parsley and mint. Whisk all dressing ingredients together in serving bowl. Add rice and oranges and carrots and mix gently but thoroughly and adjust seasoning. Chill until serving time.
Next month: Time for something a little less nutritious: Queen's Cookies (or Torte di Regina).
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