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Basmati Rice with Summer Vegetable Salad

['1 small shallot, chopped', '2 tablespoons chopped flat-leaf parsley', '2 tablespoons red wine vinegar', '2 teaspoons fresh thyme leaves', 'Kosher salt, freshly ground pepper', '1/3 cup extra-virgin olive oil', '2 cups cooked basmati rice, cooled', '2 cups bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons', '3/4 cup torn mixed leafy greens, sprouts, and herbs', '1/3 cup chopped red, yellow, or white onion or scallions', '2 tablespoons toasted pine nuts (optional)']

Pulse first 4 ingredients in a blender until combined; season with salt and pepper. With blender running, slowly drizzle in oil. Process dressing until well blended.
Place remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing and toss to coat. Pass remaining dressing alongside for drizzling over.

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