Dressing

Whisk ingredients together. Set aside.

Salad

Cook brown rice according to package instructions; drain.

Meanwhile, trim any green leaves from cauliflower and remove core. In large saucepan, bring about 4 quarts of salted water to boil, and add the cauliflower. Boil about 4 minutes or until just tender; drain and cool. Separate into florets and set aside.

In mixing bowl, toss rice with raisins and pine nuts; mix in cauliflower florets and enough dressing to coat well. Season to taste with salt and pepper. Serve at room temperature with grilled fish, meat or chicken.

Ingredients

Dressing

  • 1/2 Cup extra virgin olive oil
  • 2 Tablespoons white wine vinegar
  • 1 Tablespoon granulated sugar
  • 1/4 Teaspoon cayenne pepper
  • 1/4 Teaspoon freshly ground black pepper
  • 1 Teaspoon kosher or sea salt
  • 1 Tablespoon chopped Italian parsley

Procedure

Salad

  • 1 Cup brown rice
  • 1 head cauliflower
  • 1 Cup California raisins
  • 1/4 Cup toasted pine nuts
  • Kosher or sea salt and freshly ground black pepper

Nutrition Facts Per Serving

Calories 320 (Calories from Fat 47%); Total Fat 17 ( Saturated Fat 2.5; Trans Fat 0; ); Cholesterol 0; Sodium 310; Potassium 400; Total Carbohydrate 38; Dietary Fiber 3; Sugars 17; Protein 4; Calcium 28; Iron 2;

Try Another Recipe

Chilled Pork and Wild Rice Salad

All Recipes

There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
View All Recipes
Raisins contain 9% of the daily value for potassium.