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
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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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5. A ΒΌ cup serving of raisins provides 6% of the daily value for potassium.