Picnic Perfect Rice Salad

We had this salad at our Bradley (birthing classes) reunion this past week, and it was just so delicious!! The only disappointment is that I'm fairly certain it is from Paula Deen. It's rather easy to make and you can add/subtract anything you want, which I appreciate! Enjoy.

Picnic Perfect Rice Salad

Ingredients

• 2 cups long-grain white rice
• 1 teaspoon salt, plus more to taste
• 1/2 cup slivered almonds
• 1 tablespoon freshly squeezed lemon juice
• 2 1/2 teaspoons Dijon mustard
• 1/2 teaspoon pepper, plus more to taste
• 6 tablespoons extra virgin olive oil
• 1/2 pound thick cut cooked ham, diced
• 3/4 cup diced red bell pepper
• 1/2 cup pitted kalamata olives, thinly sliced
• 1/3 cup chopped fresh basil
• 1/3 cup finely chopped red onion

Baking Directions

1. In a medium pot, combine the rice with 3 cups water and 1/2 teaspoon of the salt. Bring to a boil, then reduce to low heat, cover, and simmer for 20 minutes. Remove the pot from the heat and let stand, still covered for 10 minutes. Fluff the rice with a fork and let it cool, uncovered.

2. In a medium skillet over medium heat, toast the almonds until golden, tossing occasionally, 3 to 4 minutes.

3. In a small bowl, whisk together the lemon juice, mustard, the remaining 1/2 teaspoon salt, and the pepper. Whisk in the oil gradually, tablespoon by tablespoon

4. In a large bowl, toss the rice with the dressing, almonds, ham, red pepper, olives, basil, and onion. Taste and adjust the seasonings.

Serving Directions

Serve warm or at room temperature.