Fruit and Rice Salad
California golden raisins, dried apricots and pecans! So quick and easy to make with ingredients in the pantry.
- 1/4 cup lemon juice
- 3/4 teaspoon Dijon-style mustard
- 3/4 teaspoon honey
- 1/2 cup olive oil
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 2 cups cooked wild and brown rice
- 1 cup California golden raisins
- 1/2 cup dried apricots, diced
- 1 cup pecans, coarsely chopped
- 6 tablespoons chives, finely chopped
For dressing, whisk lemon juice, mustard and honey together. Slowly add oil, whisking constantly. Stir in coriander, salt and pepper; mix well. Set aside.
Prepare rice mix according to package directions. Just before end of cook time, stir in raisins and apricots. Drain well and cool. Toast pecans in 350°F oven about 10 minutes just until fragrant and lightly browned; set aside to cool. Combine rice, raisins, apricots, pecans and chives in large salad bowl. Add dressing and toss to coat well.
Nutrition Facts Per Serving
Calories 370 (57% from fat); Total Fat 24g (sat 2.5g, mono 16g, poly 4g, trans 0g ); Cholesterol 0mg; Protein 4g; Carbohydrate 37g; (Dietary Fiber 4g; Sugars 20g; ); Iron 2mg; Sodium 160mg; Calcium 26mg; Potassium 382mg
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