Dressing – serves 6

• 1/2 cup vegetable oil
• 1/4 cup lemon juice
• 1/4 cup wine vinegar
• 1 teaspoon white sugar
• 2 tsp dried chives
• 2 tsp dried tarragon
• 1/2 teaspoon salt
• Salad
• 1 cup uncooked white rice
• 2 cups water
• 1/2 cup toasted slivered almonds
• 1/2 cup raisins
• 1/2 cup mandarin orange segments, drained and coarsely chopped
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped green bell pepper
• 1/2 cup green peas

Directions

1. 1Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
2. 2Let rice cool for at least 30 minutes, stirring several times as it cools. Transfer to a large salad bowl.
3. 3Mix vegetable oil, lemon juice, wine vinegar, sugar, chives, tarragon, and salt together in a bowl until the sugar and salt have dissolved.
4. 4Pour dressing over the cooled rice and stir to combine.
5. 5Mix your choice of slivered almonds, raisins, mandarin orange segments, onion, celery, bell pepper, and peas into the rice mixture and lightly toss to combine.
6. 6Cover salad and refrigerate until chilled, at least 1 hour.