In large bowl, whisk oil, vinegar and mustard together. Add rice, broccoli, mushrooms, raisins, onions and cilantro; toss to coat well. Salt and pepper to taste. Serve immediately or cover and chill.

Serve at room temperature. Line 8 individual salad plates or serving platter with prewashed salad mix and mound salad in middle. Garnish with tomato wedges.



  • 2 Tablespoons olive oil
  • 11/2 Tablespoons white wine vinegar
  • 1 Teaspoon Dijon-style mustard



  • 13/4 Cups cooked and cooled, long grain rice
  • 1 Cup broccoli florets; blanched, rinsed with cold water and drained
  • 2/3 Cup sliced mushrooms
  • 1 Cup California golden raisins
  • 13/4 Tablespoons sliced green onions
  • 13/4 Tablespoons coarsely chopped cilantro leaves (optional)
  • Salt and pepper; to taste
  • 1 Package (5 ounces) prewashed salad mix containing romaine, iceberg, endive, radicchio and leaf lettuce
  • 1 fresh ripe tomatoes, cut into wedges

Nutrition Facts Per Serving

Calories 150 (Calories from Fat 22%); Total Fat 4 ( Saturated Fat 0; Trans Fat 0; ); Cholesterol 0; Sodium 30; Potassium 330; Total Carbohydrate 29; Dietary Fiber 2; Sugars 15; Protein 3; Calcium 32; Iron 1;

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