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1
Cook rice according to package directions, substituting broth for water.
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2
Once rice is finished - while still warm, mix with green onions (to wilt them a little), a squeeze of lemon juice, and dressing.
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3
After cooled, add in the rest of the veggies & sprinkle with bacon bits (and nuts, if using).
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4
Toss well.
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5
Let set in the fridge for a few hours before serving so the flavors can meld together.
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6
Best if settled overnight.
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7
The longer the salad rests, the better it is!
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8
Serve on top of a bed of lettuce & garnish with fresh parsley and ground pepper.
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9
*(Salt can be added, although I've found that the bacon bits and Italian dressing are enough for us!
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10
).
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11
*Red peppers, sliced mushrooms, cucumbers, grape tomatoes, frozen thawed peas or the sugar snap variety, raisins, mandarin oranges, and toasted pecans or almonds would make great additions to this salad.
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12
I prefer the original, but add whatever you like!
