Artichoke Rice Salad

Here's an old post from my Facebook "Notes" page that I thought I should also include here because the dish is so tasty :)  I no longer have a photo so here's one I found on Google Images:

June 15, 2010
We celebrated Grace's birthday at our house last night (Mark's mommy)...I tried out a new recipe to compliment Mark's amazing grilled, cedar plank salmon. The cold rice salad was very fresh and summery or as Mark said: "it's a burst of fresh flavors with every bite"

RECIPE (found this on CDKitchen.com):

2 cups cooked rice (I used minute rice)
1/4 cup chopped fresh parsley
4 medium green onions, chopped
1 small red bell pepper, chopped (I accidentally purchased yellow and it was still delish)
1 can (14 oz size) artichoke hearts, drained, cut into fourths

***Lemon Vinaigrette***
1/4 cup vegetable oil
1 tablespoon grated lemon peel
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, finely chopped

Directions:

Cook rice in water as directed on package.

In medium bowl, mix rice and remaining salad ingredients.

In small bowl, mix all vinaigrette ingredients with wire whisk until blended. Add to salad; toss to mix. Cover and refrigerate at least 3 hours until chilled.