Fruited Rice Salad With Toasted Almonds 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.

RICE PILAF WITH TOASTED ALMONDS

Steps:

• In a medium saucepan, melt butter over medium heat. Cook onion, stirring occasionally, until golden brown, about 8 minutes.
• Add coriander; season with coarse salt and ground pepper. Add rice; cook, stirring, until edges are transparent, about 2 minutes.
• Stir in 1 can chicken broth. Bring to a boil. Cover; simmer over low heat until liquid is absorbed, about 15 minutes. Remove from heat; let stand, covered, 10 minutes.
• Stir parsley into rice. Sprinkle with almonds, and serve.

ALMOND & APPLE WILD RICE SALAD

Steps:

• Cook wild rice according to package directions. Transfer to a large bowl; cool completely., Meanwhile, in a small bowl, toss apples with 2 tablespoons orange juice. In another bowl, whisk the remaining orange juice, oil, vinegar, honey, salt and pepper. , Add apples and celery to rice. Drizzle with dressing; toss to combine. Refrigerate, covered, until chilled. Sprinkle with almonds; serve with toppings if desired.

NUTTY WILD RICE SALAD

Steps:

• In a large saucepan, bring broth to a boil. Stir in the rice. Reduce heat; cover and simmer for 1 hour or until tender. Drain; fluff with a fork. Stir in the peas, celery, onions and almonds. , In a small jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for 1 hour before serving.

FRUITED RICE SALAD WITH TOASTED ALMONDS

Steps:

• Mix marmalade, soy sauce and ginger in large bowl.
• Add remaining ingredients except lettuce and almonds; toss. Serve on lettuce; sprinkle with almonds.

ELEGANT ALMOND RICE SALAD

Steps:

• In a large saucepan, heat water and rice to boiling. Reduce heat to low, cover, and simmer for 45 minutes. Drain excess liquid from rice.
• Drain artichoke hearts, reserving marinade. Halve artichoke hearts and add to rice with peas, green pepper, green onions, tomatoes, reserved marinade, and only HALF the dressing.
• Toss well. Cover and chill. Just before serving, toss again and taste. Add some of remaining dressing, if desired. Sprinkle with almonds and serve.
• DRESSING PREPARATION:
• In a blender, puree mustard, olive oil, lemon juice garlic and herbs. With motor running, drizzle in oil to create an emulsion. Pour in a lidded jar and shake well. Refrigerate until ready to use.

WATERCRESS SALAD WITH DRIED FRUIT AND ALMONDS

Steps:

• Make a quick vinaigrette by whisking together the vinegar, oil, and salt and pepper (or throw the ingredients into a small jar with a lid, cover, and shake). Pour the vinaigrette over the watercress and toss to coat. Garnish with the toasted slivered almonds and dried cranberries.

TOASTED ALMOND FRUIT SALAD

Steps:

• Make the syrup: In a small saucepan, bring ½ cup water and ½ cup of the sugar to a simmer and cook until the sugar dissolves, 2-3 minutes. Remove from the heat and transfer to a small bowl. Add the lemon juice and zest. Refrigerate.
• Caramelize the nuts: Rinse out the pan used to make the syrup and dry well. Add the remaining ¾ cup sugar and enough water for it to look like wet sand. Cook over medium heat until the sugar caramelizes and browns, 5-8 minutes. Add the almonds and carefully stir to coat the nuts with the caramelized sugar. Season with the dry ginger and a pinch salt. Transfer to a baking sheet to cool and harden. When hard, break into bite size pieces.
• Assemble the salad: Toss the blackberries, raspberries and apple slices with the lemon syrup in a large bowl. Refrigerate until ready to serve. The colder the fruit, the better. When ready to serve, top with the almond brittle, a ¼ cup scoop of raspberry sorbet and the basil leaves. Serve immediately.

HOLIDAY RICE SALAD

Steps:

• Combine the first 9 ingredients. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over rice mixture and toss to coat. Refrigerate, covered, for 2 hours or until serving.

WILD RICE AND ALMOND SALAD

Steps:

• Put the rice in a mixing bowl and let it cool.
• Preheat oven to 375 degrees.
• Put the sliced almonds in a small skillet and place in the oven. Bake five minutes or longer, shaking the skillet occasionally, until the slices are nicely browned. Let cool.
• To the rice add the almond slices, olives, raisins, tomatoes, vinegar, olive oil, salt, pepper, cherry peppers or jalapenos and coriander. Toss to blend and serve at room temperature.

SUGARED TOASTED ALMOND SALAD TOPPING

Steps:

• Line a baking sheet with waxed paper.
• Cook and stir almonds and sugar in a skillet over medium heat, stirring constantly, until sugar melts and almonds turn golden brown, 5 to 10 minutes. Transfer almonds to the prepared baking sheet to cool completely.

FRUITED WILD RICE SALAD

Steps:

• Combine dressing ingredients; set aside. Cook rice according to package directions; drain if needed and allow to cool. In a large bowl, toss apples with lemon juice. Add raisins, grapes, mint, parsley, chives and rice. Add dressing and toss. Season with salt and pepper. Cover and chill several hours or overnight. Just before serving, add pecans and toss lightly.

ORIENTAL CHICKEN SALAD WITH TOASTED ALMONDS

Steps:

• Prepare lettuce. Slice green onions. Toast almonds (watch closely). Bake breast and shred with fork.
• For dressing, combine ingredients and cook until dissolved over medium heat.
• To serve, combine all ingredients and toss with dressing.

RICE SALAD WITH ORANGES, OLIVES AND ALMONDS...

Steps:

• Bring 4 quarters of water with salt to a boil in a large pot. Meanwhile, heat a skillet over mediun heat until hot. Add rice and toast, stirring frequently until faintly fragant and some grains turn opaque (about 5 mins.).
• Stir toasted rice into the boiling water; return to boil and cook uncover until rice is tender but not soft (8 to 10 mins for long gran rice, or 15 minutes for Basmati). Drain rice in a fine mesh strainer or colander and spread it on a trimmed baking sheet. Cool while preparing salad ingredients.
• Stir together oil, garlic, orange zest and juice, vinegar, salt and pepper in a small bowl. Combine rice, olives, oranges segments, almonds and oregano in a large bowl; drizzle oil mixture over and toss thoroughly to combine. Let stand up to one hour at room temperature, toss again and serve.
• This salad is better eaten at room temperature.