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Fruited Nut and Rice Salad

Fruited Nut and Rice Salad

Yield: 24 one-cup servings.

3 quarts prepared rice, wild and long grain blend
1 qt. + 1 cup Pacific Northwest canned pears, diced, drained, liquid reserved
1 qt. red bell peppers, diced
3 cups scallions, chopped
2 cups pecans, toasted and chopped
1 1/2 cups dried cranberries, plumped
1 cup parsley, chopped
3 1/4 cups raspberry dressing (recipe follows)

1 cup raspberry vinegar
1/3 cup pear liquid (from canned pears)
1/4 cup Dijon mustard
1/4 cup orange juice
2 Tbsp. orange zest
1 1/2 cups canola oil
to taste, kosher salt
to taste, black pepper, ground

To make salad: In a bowl combine rice, canned pears, peppers, scallions, pecans, cranberries and parsley; toss to blend. Stir in raspberry dressing and toss gently to coat. Cover and refrigerate at least 2 hours before serving as desired.

To make raspberry dressing: In a bowl whisk together vinegar, pear liquid, mustard, orange liquid and zest. Slowly whisk in oil and blend until smooth. Season to taste and use as directed above.


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