Fruity Rice Salad Recipes

FRUITY RICE SALAD

Steps:

• In a large bowl, combine mayonnaise, salad dressing and salt. Fold in chicken, rice, celery and fruit. Cover and chill until ready to serve; add almonds.

FRUITY RICE WITH TOASTED CASHEWS

Steps:

• Whisk together the dressing ingredients, season, then set aside. Heat a small nonstick pan and put in the cashew nuts, stirring for a few mins, until starting to brown.
• Toss the rice, peppers, onion and most of the cashews together, then gently fold in the dressing. Chill for up to a day, then scatter with the remaining cashews before serving.

FRUITY RICE SALAD AND ORANGE VINAIGRETTE

Steps:

• Microwave rice according to package instructions; refrigerate until chilled, about 30 minutes.
• Place rice in serving bowl. Add celery, dried cranberries, pecans, green onions, and red onions. Stir in mayonnaise.
• Whisk together white balsamic vinegar, olive oil, Dijon mustard, honey, and garlic.
• Toss rice salad with vinaigrette. Season with salt and pepper. Refrigerate for at least an hour to allow flavors to blend.

FRUIT 'N' RICE SALAD

Steps:

• Drain pineapple, reserving 1/4 cup juice. In a large bowl, combine the pineapple, rice, strawberries, pear, peach and banana. In a small bowl, whisk the yogurt, honey and reserved pineapple juice. Pour over fruit mixture; toss to coat. Line salad plates with spinach; top with fruit mixture.

FRUIT RICE SALAD

Steps:

• In a saucepan bring salted water to a boil. Add rice, reduce heat to low, cover and simmer--without stirring--for 20 minutes. Remove from heat and chill until cold.
• In a medium bowl, mix together pineapple, strawberries, peaches, a heaping cup of the cold rice, raisins and coconut. Set aside.
• In a separate large bowl, whip together cream, sugar, vanilla, ginger and salt until stiff. Fold in rice mixture, and stir in 1/4 cup slivered almonds.
• Spoon mixture onto lettuce leaf beds, and sprinkle each portion with 1/4 cup sliced almonds.

FRUITY RICE SALAD

Steps:

• Cook the rice according to the instructions on the package. Leave to cool for 10 minutes then place into the refridgerator for one hour to cool completely.
• Mix the herbs, olive oil, lemon juice, salt and pepper together in a bowl and set to one side.
• When the rice is cold, stir in the spring onions, chilli, mango, dried apricots, dried cranberries and pomegranate seeds and mix well.
• Pour over the the herby olive oil dressing and stir through the salad. Check the seasoning and add more lemon juice, salt and pepper as required.
• If using the flaked almonds, stir some into the salad, reserving some to scatter over the top.
• Serve at room temperature and enjoy!

CURRIED RICE AND FRUIT SALAD

Steps:

• Wash rice until water runs clear; drain well.
• In a saucepan, heat oil over medium heat.
• Add the green onions, garlic, curry powder, ginger, and rice; sauté for about 4 minutes or until the rice appears dry.
• Add 1 teaspoon salt and the water.
• Cover and lower the heat to low; cook at a gentle boil until the rice is tender and the water is absorbed (about 15 minutes).
• Fluff the rice with a fork; cool.
• In a big bowl, add the rice, apples, pineapple, apricots, coconut, mint, and cilantro; stir to combine.
• Dressing: Add all the dressing ingredients to the container of an electric blender; process until smooth.
• Pour the dressing over the rice mixture; toss to coat.
• Add salt and pepper to taste; serve.

FRUITY CHICKEN & RICE SALAD

Steps:

• For Dressing: Mix vinegar, honey, oil, sugar and salt in a small bowl and set aside.
• For Salad: Bring water, carrots and raisins to a boil in a medium saucepan.
• Stir in rice, return to a boil.
• Cover and reduce heat to medium and simmer for 5 minutes.
• Remove from heat and stir. Recover and let stand another 5 minutes.
• Place rice mixture into a pretty salad bowl and then add the chicken, grapes, almonds and parsley.
• Top with honey dressing and toss.
• Refrigerate at least one hour before serving.

PINEAPPLE FRUIT AND RICE SALAD

Steps:

• Cook rice as directed on package. Place cooked rice in wire mesh strainer or colander with small holes. Rinse with cold water to chill; drain well.
• In large bowl, mix yogurt and cinnamon. Fold in whipped topping. Gently stir in rice and remaining ingredients.

FRUITY RICE SALAD

Steps:

• Bring a large pan of water to the boil, add the rice and return to a medium boil. Cook for 20-25 minutes depending on required texture. Drain well and refresh under cold running water. Once drained keep chilled.
• In a small frying pan, add half the olive oil and fry the spring onions with the spices until tender. Set aside and add the honey, mixed herbs and the remaining olive oil to form a dressing.
• Mix all the dry ingredients with the rice, add the dressing and roughly torn leaves then lightly mix through.
• Garnish with some chopped flat parsley.

FRUITY RICE SALAD

Steps:

• I thought I would share with y'all (I'm from Nashville!) a delicious pareve rice salad from the Australian Women's Weekly Barbeque Cookbook. Method: Cook rice, drain & cold. Toast pine nuts in moderate oven 5-8 mins (I broiled them in the toaster oven) Combine all ingredients. Toss well with dressing. Chill several hrs before serving. Serves 6.

FRUITY RICE SALAD

Steps:

• I thought I would share with yall (Im from Nashville!) a delicious pareve rice salad from the Australian Womens Weekly Barbeque Cookbook. Method: Cook rice, drain & cool. Toast pine nuts in moderate oven 5-8 mins (I broiled them in the toaster oven) Combine all ingredients. Toss well with dressing. Refrigerate several hours before serving. Serves 6. Posted to JEWISH-FOOD digest V97 #035 by sharon.stein@mcmail.vanderbilt.edu on Jan 29, 97.