This salad is a fabulous side dish, my favorite warm weather meal is salmon, asparagus, and this salad. Who am I kidding, I love this salad with grilled pork tenderloin or chicken just as well…or shrimp….maybe for breakfast with toast….
Ingredients
- 1 C rice trilogy cooked with 2 C water
- 1 C chopped pecans, walnuts, or almonds
- 1 C dried cherries, craisins, and/or raisins
- ½ C chopped cilantro (have used basil in a pinch)
- grated rind 1 orange
- ¼ C olive oil
- ½ C orange juice
- ½ medium red onion chopped or several scallions
- salt and pepper to taste
Instructions
- Cook the rice according to package directions. Toss with remaining ingredients. Serve at room temperature.