Fruitilicious Rice Salad
photo by justcallmetoni
- Ready In:
- 26mins
- Ingredients:
- 16
- Serves:
-
2-3
ingredients
- 2 cups cooked brown and wild rice mix
- 1 cup cooked chicken, diced into 1/2 inch cubes
- 1⁄2 cup water
- 1⁄2 cup baby carrots, sliced in half lengthwise
- 1 cup green beans, cut into 1 inch lengths
- 1 tablespoon brown sugar
- 1⁄2 cup pineapple chunks in juice (reserve 1/4 cup juice)
- 1⁄3 cup golden raisin
- 1⁄2 cup water chestnut
- 1⁄2 cup cherry tomatoes, halved
-
Dressing
- 1 tablespoon lemon juice
- 1 1⁄2 tablespoons Dijon mustard
- 1⁄4 teaspoon garlic powder or 1 garlic clove, minced
- 1 teaspoon thyme
- 1 tablespoon olive oil
- 1⁄4 teaspoon black pepper
directions
- Place 1/2 cup of water into a shallow skillet over medium heat. Bring to a simmer and add the baby carrots and cook for 4 minutes. (I like my vegetables rather toothy, if you prefer softer cook an additional minute.) If the water fully evaporates, add just 1 or 2 tablespoons more.
- Add the green beans and brown sugar to the carrots and cook an additional 1 to 2 minutes. Remove from heat.
- Mix together all of the salad ingredients except the tomatoes.
- Mix the dressing together in a small bowl. Pour on salad and toss.
- Add tomatoes and toss a bit more. (Tomatoes are tossed later as they can become a little bruised and mushed).
- Chill the salad at least 1 hour, but you can make this a day (24 hours) ahead. It ages quite well.
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Reviews
-
The flavor of this salad was excellent. I loved the crunch of the water chesnuts and mix of fruit and veggies. The dressing fit the salad without any flavor taking over. Well done! The only thing I plan to do differently next time is to cut the carrots smaller; maybe a matchstick. We enjoyed your RSC creation!
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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