Roasted Vegetable and Rice Salad Recipe

Crinella Family Cookbook

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Salads Halibut Pasta Salad Beef and Potato Salad Grilled Zucchini Salad Winter Salad Roasted Pumpkin Salad Crinella Seafood Salad Roasted Tomato Pasta Salad Cauliflower Salad Sonoma County Vinaigrette Celery Victor Lettuce and Avacado Salad Mixed Seafood Salad Pasta Salad with Pesto Endive Salad with Tuna Dressing Chicory and Fennel Salad Panzanella Orange Olive Salad with Roasted Orange Vinaigrette Rice Salad Roasted Vegetable and Rice Salad Salad of Mustard Greens and Avacado Melon-Tomato Salad	Roasted Vegetable and Rice Salad
	Italian cooks are always thinking ahead. Vegetables are roasted along with something else in the oven and are set aside for future use. 2 cups cooked rice 2 teaspoons salt 2 roasted red bell peppers diced 2 roasted green peppers diced 1 cup roasted chopped celery root 1 cup peeled, seeded, diced tomatoes 1/2 cup sliced black olives of very good quality 2 roasted carrots diced 1 red onion thinly sliced 3/4 cup mayonnaise salt pepper 2 tablespoons vinegar 1 tespoon capers 1/4 cup chopped anchovies (optional) 1 cup tuna fish (optional)
	Combine all ingredients. Correct seasonings. Chill. *Enjoy with our 2009 Sauvignon Blanc.*