Coarsely chopped roasted nuts(optional) – add these just before serving or with the salad to avoid them going soggy. Lightly roasted macadamias are particularly nice if you have a source of fresh ones, but roasted peanuts or anything else you have on hand will do just fine!
1/3 cup mild oil(I use light olive oil)
1/3 cup vinegar(homemade raspberry vinegar is really nice but cider or wine will do)
1 Tbsp Dijon mustard
1 tsp sugar or maple syrup
1 tsp salt
Put the rice in a bowl and add the chopped vegetables and herbs. Mix well.
Whisk the dressing ingredients together in a small bowl and then transfer to a screw-top jar for storage.
Mix about half of the dressing through the salad and place in the fridge, covered, until required.
The rice soaks up the dressing so you may want to either add more just before serving or put the remaining dressing on the table so people can add the amount they want.