Review of last recipe (photo above) - As in all the carrot based soups I have tried, just not that good.  Disappointing ...

TODAY'S RECIPE - ITALIAN RICE SALAD (From Sandra Hitchens)
The recipe is from The New York Times (unknown date), and I don't know who Sandra Hitchens is, and in a Google search, didn't come up with anything definitive.

Serves 8-10

The salad:
1 lb tiny bay scallops
5 cups cooked rice
1 lb shrimp, cooked, peeled and sliced in half lengthwise
2 tbsp butter
1 1/2  cups finely diced green pepper
3/4 cup finely chopped red onion
1-1 1/2 cups cooked quartered artichoke hearts
1/4 cup capers
1/3 cup chopped fresh parsley
1/3 cup chopped fresh dill

The dressing:
10 tbsp olive oil
6-7 tbsp red wine vinegar
salt and pepper to taste
2 large cloves of garlic, minced
2 tbsp chopped fresh basil
1/2 tsp dried oregano
2 tbsp minced parsley

Saute scallops in hot butter for about 3 minutes, just enough to cook them lightly.  Combine scallops with remaining salad ingredients in a serving bowl.

Whisk oil and vinegar and beat in remaining dressing ingredients.  Pour over salad and toss gently.

Chill or serve at room temperature.  It's better if the salad is not too cool, as this detracts from the flavors.