A refreshing and flavorful salad combining brown rice, fresh vegetables, and a zesty dressing.
Thaw the frozen green peas by rinsing them under cold water and set them aside.
Rinsing the peas under cold water helps to quickly thaw them while maintaining their vibrant color.
Chop the celery, onion, and bell pepper into small, bite-sized pieces.
Ensure uniform chopping for even distribution of flavors in the salad.
In a large mixing bowl, combine the cooked brown rice, thawed peas, chopped vegetables, and shredded cheddar cheese.
Mix gently to avoid breaking the rice grains and to keep the salad fluffy.
In a small mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, black pepper, dill weed, and smoked paprika to make the dressing.
Taste the dressing and adjust the seasoning to your preference before adding it to the salad.
Pour the dressing over the salad and toss until everything is evenly coated.
Toss gently to ensure the dressing coats all the ingredients without mashing them.
Cover the salad and refrigerate for at least 2 hours before serving to allow the flavors to meld.
Chilling the salad enhances the flavors and makes it more refreshing.
Serve the salad chilled, garnished with a sprinkle of fresh dill or additional smoked paprika for a pop of color.
Serve in a clear bowl to showcase the vibrant colors of the salad.
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