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Tuesday, June 14, 2011

Arugula, Chicken, and Rice Salad - Betsy (from Food Everyday)


2/3 cup rice
3 cups packed mixed fresh herbs – we used oregano and basil – the recipe calls for basil and parsley.  Also, we used half herbs, half baby spinach.
2 Tablespoons olive oil
3 Tablespoons red wine vinegar
salt  and pepper
5 ounces arugula
4 cups shredded cooked chicken
2 scallions
2 med tomatoes, cut into ½ “ wedges
  or cut cherry tomatoes in half.


1.     Cook rice.  In a blender, blend herbs, oil, and vinegar.  Add ¼ cup cold water, if necessary.  There was enough water left on the spinach and herbs that we did not need to add water.  Blend until dressing is smooth.  Season with salt and pepper.
2.     Toss arugula with some dressing.  Toss rice, chicken, scallions, with dressing.
3.     Place arugula on plate, top with chicken, then tomatoes


We adjusted the sauce per our proportions of ingredients on hand.  It’s like a pesto really.   This was really tasty with the arugula.

From Food everyday (I can’t believe I bought a Martha Stewart magazine)
Altered by Nava and Betsy

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