Ingredients

• 1 cup corn oil
• 1/2 cup balsamic vinegar
• 1/2 teaspoon salt
• 1-3/4 teaspoons black pepper
• 3 garlic cloves
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 cup fresh parsley
• 2 cups bell peppers
• 1/2 cup red onion, chopped
• 1 cup frozen artichoke hearts
• 1/3 cup fresh dill weed
• 6 cups cooked white rice
• 1 pound shrimp, cooked
• 1/2 cup dried cranberries
• 8 ounces canned pineapple chunks
• 1 cup frozen green peas

Preparation

1. To make dressing, whisk together oil, vinegar, salt, pepper, minced garlic, basil, oregano and 1/4 cup of the chopped parsley. Set aside.
2. Chop bell peppers and onion. Mince dill weed; cook and quarter artichoke hearts.
3. In a large bowl combine rice, shrimp, bell peppers, onion, artichoke hearts, 1/2 cup minced parsley, dill, cranberries, pineapple and peas.
4. Stir dressing into salad and chill for several hours to marinate.
5. Serve over a bed of lettuce.

Helpful hints

• Leftover salad can be frozen. Thaw before serving.