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Fondo di Toscana Italian Red Rice Salad

Recipe type: Side



Saucisson (grilled and diced)
6 ounces
Dried Cherries
6 ounces
Smoked Almonds
10 ounces
Old World Mozzarella (diced small)
4 ounces
White Anchovies (finely chopped)
6 ounces
Golden Raisins
2 ounces
Fresh Mint (finely chopped)
2 ounces
Fresh Basil (finely chopped)
2 ounces
Italian Parsley (finely chopped)
2 ounces
Fresh Thyme (finely chopped)
1 tablespoon
Garlic (finely chopped)
2 ounces
Banjul’s Vinegar
Salt & Pepper


Place rice in a large pot of salted water and bring to a boil. Cook approximately 15-20 minutes, until cooked. Drain. Place in a large mixing bowl. Add all ingredients except for garlic, oil, vinegar, salt and pepper. Mix vinegar, oil, salt, and pepper, then whisk in the garlic. Toss with salad, and serve.