Saffron Rice Salad Recipe

• 2 Tbsp. White wine vinegar
• 1 Tbsp. Extra virgin olive oil
• 2 dsh Warm pepper sauce (optional) Or possibly more, to taste
• 1 x Garlic clove, chopped
• 1/4 tsp Grnd white pepper
• 2 1/2 c. Cooked rice (cooked in chicken broth &
• 63/1000 tsp Saffron)* cooled to room temp.
• 1/2 c. Diced red pepper
• 1/2 c. Diced green pepper
• 1/4 c. Sliced green onions including tops
• 1/4 c. Sliced ripe olives
•     Lettuce leaves

Directions