4 c. cooked white or brown rice
1/4 c. chopped scallion
1 red pepper, chopped
1 c. peas
1/2 c. black olives
3/4 c. raisins
1/4 c. grated carrots

DRESSING:

4 tbsp. white wine vinegar
1/3 c. olive oil
2 tbsp. water
1 clove crushed garlic
1/2 tsp. salt, dash black pepper
1/2 tsp. mustard
1 tbsp. sugar

This salad is best if prepared the day before. Be sure to coat rice with dressing. Feel free to substitute low calorie vinaigrette.