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Summer Rice Salad

L'Insalata dell' Estate
Serves 4


3 cups torn Bibb or red leaf lettuce

1 cup fresh peas

1/2 cup diced radishes

1 cup chopped cherry tomatoes

1/2 cup diced Asiago cheese

2 tablespoons fresh tarragon

Salt to taste

3 tablespoons extra virgin olive oil

1 tablespoon white balsamic vinegar

Juice and zest of one lemon

2 hard-boiled eggs, chopped


Mix the first 6 ingredients in a large bowl.

In a small bowl, whisk the oil, vinegar, juice and zest together and pour over the salad.

Sprinkle the chopped eggs over the top.

Note:  Add a cup of cooked brown rice for a more robust luncheon entrée.

This recipe is featured on show 2923 – Artistic Salads.


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