Fruited Rice and Nut Salad

Abstract Brush Border
Fruited Rice and Nut Salad

Ingredients

  • 12 cups prepared wild rice-long grain blend rice
  • 5 cups Pacific Northwest Canned Pears, diced, drained and juice reserved
  • 4 cups diced red peppers
  • 3 cups thinly sliced scallions
  • 2 cups (about 10 ounces) lightly toasted pecans, coarsely chopped
  • 1-1/2 cups dried cranberries
  • 1 cup coarsely chopped fresh parsley
  • 3-1/4 cups Raspberry Dressing (recipe follows)
  • RASPBERRY DRESSING
  • 1 cup raspberry vinegar
  • 1/3 cup reserved pear juice
  • 1/4 cup Dijon mustard
  • 1/4 cup freshly squeezed orange juice
  • 2 tablespoons finely chopped orange zest
  • 1-1/2 cups canola or vegetable oil
  • Kosher salt and freshly ground black pepper to taste

Method

In a large bowl, combine the rice, pears, peppers, scallions, pecans, cranberries and parsley. Toss thoroughly to distribute the ingredients.

Add the Raspberry Dressing and stir gently to evenly coat. Cover the bowl and refrigerate the salad at least 2 hours before serving.

RASPBERRY DRESSING

In a medium bowl, whisk the vinegar, pear juice, mustard, orange juice and zest together. Slowly drizzle in the oil in a steady stream, whisking continuously until the vinaigrette is emulsified and smooth. Season to taste with salt and pepper.

Makes 3-1/4 cups

Servings

Makes 24 servings

Nutrition

  • NUTRITIONAL (Per Serving)
  • Calories: 400
  • Calories from Fat: 210Fat: 23g
  • Saturated Fat: 1.5g
  • Cholesterol: 0mg
  • Sodium: 520mg
  • Carbohydrate: 47g
  • Dietary Fiber: 4g
  • Sugar: 16g
  • Protein: 5g
  • Vitamin A: 20% DV
  • Vitamin C: 90% DV
  • Calcium: 4% DV
  • Potassium: 5% DV
  • Iron: 10% DV

Ingredients

  • 3 qt. Rice, wild & long grain blend, prepared
  • 2 lb. 9 oz. (1 qt. 1 cup) Pacific Northwest Canned Pears, diced, drained
  • 1 lb. 4 oz. (1 qt.) Red bell peppers, diced
  • 9 oz. (3 cups) Scallion, chopped
  • 10 oz. (2 cups) Pecans, toasted and chopped
  • 9 oz. (1-1/2 cups) Dried cranberries, plumped
  • 1 oz. (1 cup) Parsley, chopped
  • 3-1/4 cups Raspberry Dressing (see recipe)

Method

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.

RASPBERRY DRESSING (Yield: 3-1/4 cups) 1 cup Raspberry vinegar 1/3 cup Pear juice (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 Salt, Kosher To taste Pepper, black, ground In a bowl whisk together vinegar, pear juice, mustard, orange juice and zest. Slowly whisk in oil and blend until smooth. Season to taste and use as directed above.

Servings

24 servings

Nutrition

  • NUTRITIONAL (Per Serving)
  • Calories: 400
  • Calories from Fat: 210Fat: 23g
  • Saturated Fat: 1.5g
  • Cholesterol: 0mg
  • Sodium: 520mg
  • Carbohydrate: 47g
  • Dietary Fiber: 4g
  • Sugar: 16g
  • Protein: 5g
  • Vitamin A: 20% DV
  • Vitamin C: 90% DV
  • Calcium: 4% DV
  • Potassium: 5% DV
  • Iron: 10% DV