3/4 cup pine nuts 6 cups cooked rice 2 cups (1/2-inch dice) roast chicken or pork 1/2 cup minced Italian parsley 1 small orange or red bell pepper, cored, seeded and cut into 1/4-inch dice 1/3 cup thinly sliced green onions 1/4 cup capers, rinsed and drained Zest of 1 lemon 1/3 cup lemon juice 2/3 cup olive oil 1 teaspoon salt 1/4 teaspoon sugar Freshly ground pepper 6 leaves butter or leaf lettuce

Step 1 Toast the pine nuts in a medium skillet over medium-high heat, stirring frequently, until nicely browned. Set aside to cool.

Step 2 Combine the rice, chicken or pork, parsley, bell pepper, green onions, capers, lemon zest, and pine nuts in a large bowl. Toss lightly to combine.

Step 3Whisk together the lemon juice, oil, salt, sugar, and pepper to taste in a 2-cup measuring cup. Add the dressing to the rice mixture and toss to mix. Place a lettuce leaf on each plate, top it with a mound of rice salad, then serve immediately.

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