FRUIT AND RICE SALAD
This cool refreshing salad is perfect to serve on hot summer days. Rice blends with peaches, grapes, celery, raisins, pecans and a dressing that's just lightly sweet. It's a pretty dish to take to any table. -Gitta Hoffman, Mesa, Arizona
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, beat the first five ingredients until blended. Stir in the rice, peaches, grapes, celery and raisins. Cover and refrigerate for at least 6 hours. Just before serving, stir in the pecans.
Nutrition Facts : Calories 321 calories, Fat 13g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 63mg sodium, Carbohydrate 50g carbohydrate (30g sugars, Fiber 3g fiber), Protein 5g protein.
RICE AND FRUIT SALAD
Provided by Renee' Groskreutz
Time 15m
Number Of Ingredients 12
Steps:
- Cook rice: Follow instructions on the package for cooking rice. Check out our article on how to cook rice perfectly. Allow the rice to cool before tossing it with the other ingredients. Toast almonds: Heat a small skillet and add butter once the skillet is hot. Add almonds to melted butter and spread them out in the pan. Allow almonds to toast for 1 minute and then stir. Continue to stir almonds until they are golden on both sides. This process shouldn't take more than 3 minutes. Prepare the fruit: Wash all of the fruit and dry. Cut strawberries and peaches into ½" chunks. Use this time to also mince the shallots. Create the sauce: Combine the olive oil, orange juice, vinegar, shallots, salt and pepper in a large glass bowl. Stir everything to mix thoroughly. Toss all ingredients: Add the rice, almonds, and fruit to the bowl with the sauce. Toss everything until the ingredients are completely mixed. Serve: You can serve this right away or chill it in the fridge. We preferred it chilled.
Nutrition Facts : Calories 273 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 14 grams fat, Fiber 3 grams fiber, Protein 4 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 189 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
FRUIT 'N' RICE SALAD
This colorful combination of strawberries, pear, peach, pineapple and banana is tossed with yogurt and rice for a delightful side dish that really says summer. -Violet Beard, Marshall, Illinois
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 159 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 24mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
CREAMY RICE-FRUIT SALAD
Looking for a delicious salad recipe? Then check out this creamy wild rice and fruit salad that's made using 4 types of fruits.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Cook wild rice in water as directed on package. Place cooked wild rice in colander or strainer; rinse with cold water 5 minutes to chill.
- In medium bowl, mix yogurt and honey. Add cooked wild rice and remaining ingredients; toss.
Nutrition Facts : Calories 120, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 20 mg, Sugar 11 g, TransFat 0 g
WILD RICE SALAD
Steps:
- Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil. Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes.
- While the rice is still warm, place it in a mixing bowl. Peel the oranges with a sharp knife, removing all the white pith. Cut between the membranes and add the orange sections to the bowl with the rice. Add the olive oil, orange juice, raspberry vinegar, grapes, pecans, cranberries, scallions, 1/2 teaspoon of salt, and the pepper. Allow to sit for 30 minutes for the flavors to blend. Taste for seasonings and serve at room temperature.
PINEAPPLE FRUIT AND RICE SALAD
You can have a unique salad of rice and fruit ready to serve your family in 20 minutes. Every bite is refreshing!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 170, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 14 g, TransFat 0 g
RICE AND FRUIT SALAD
Steps:
- 1) Toss the hot rice with the vegetable oil and allow to cool. 2)To cold rice add the oranges, pineapple and walnuts. Toss with Poppy Seed Dressing(small amounts at a time until moistened to liking- may not use all the dressing) and refrigerate for at least two hours or overnight. Before serving toss in strawberries and kiwi. For poppy seed dressing: Combine sugar, mustard, salt, vinegar and onion in food processor or blender and whirl briefly to mix. With processor going, gradually blend in oil as for a mayonnaise. When thickened gradually beat in poppy seeds until well blended.
WILD RICE FRUIT SALAD
Make and share this Wild Rice Fruit Salad recipe from Food.com.
Provided by Charlotte J
Categories Strawberry
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Boil rice in 4 cups of water for 45 minutes.
- Let rice stand for 40 more minutes, then drain and cool.
- Add fruit together and sprinkle with orange jello and mix.
- Fold in Cool Whip and mix well.
- Sprinkle top with coconut.
- Refrigerate.
- NOTE: If you prepare this a day ahead of time, do not add the Cool Whip or coconut until the next day. Before you add the whipped topping, drain off excess fluid that has accumulated overnight.
Nutrition Facts : Calories 235.4, Fat 8.2, SaturatedFat 6.7, Sodium 43.5, Carbohydrate 39.6, Fiber 2.6, Sugar 26.4, Protein 3.6
RICE & DRIED FRUIT SALAD
A side dish of rice goes flavorful and colorful when you add dried fruit, slivered almonds and sliced green onions. Voila-it's now a rice salad!
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 6 servings, about 1 cup each.
Number Of Ingredients 6
Steps:
- Cook rice blend as directed on package; cool completely.
- Stir in remaining ingredients.
Nutrition Facts : Calories 320, Fat 6 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 8 g
BROWN RICE FRUIT SALAD
Make and share this Brown Rice Fruit Salad recipe from Food.com.
Provided by TishT
Categories Lime
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl mix the first 5 ingredients.
- Set aside.
- Halve orange sections, then combine all the rest of the ingredients.
- Mix the dressing ingredients again and toss with salad to coat well.
- Cover and refrigerate at least 2 hours until well chilled.
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