Make the salad dressing by whisking together 1 1/4 cups light olive or canola oil, 1/2 cup white wine vinegar, 1 3/4 teaspoon salt, 1 3/4 teaspoons pepper, 1 tablespoon minced garlic, 1/2 teaspoon dried oregano 1/2 teaspoon basil, and 1/4 cup minced parsley. Cook 2 cups rice and let cool.

Mix with 3/4 pounds diced cooked shrimp or chicken (or pepperoni), 2 cups chopped bell peppers, 3/4 cup minced red onion, 1 cup quartered marinated artichoke hearts, 1/4 cup capers, 1/3 cup minced parsley, 1/3 cup minced dill, and 1/4 cup golden raisins and 1/4 cup dark raisins. When well mixed, add the salad dressing and toss well. Cover, refrigerate, and let marinate several hours or overnight. Serve on a bed of salad greens.