This week Palma shared one of her favourite recipes with the sunday salad samplers. She wrote that it is a great side dish with grilled chicken or fish. It is served cold, so you can make it ahead, and let the flavors blend.
We had this salad for dinner tonight - it was a perfect summer treat! It was so refreshing with the fresh veggies, fruit, and delicious citrus dressing.
I think that the only change I made was to use fresh pineapple (I needed some for a salsa we're making tomorrow night) and I mistakenly bought unsliced water chestnuts. Other than that I followed the recipe as printed - why mess with perfection!
This was easy to make - I had it all pulled together in no time at all. We put it in the fridge before a well-deserved nap and pulled it out again for dinner.
Everyone LOVED it - if you're looking for a different but light salad to take for a dinner party this summer you can't go wrong with this one!
Enjoy
Tropical Rice Salad
2 c. chicken stock
1 c. white rice (I've never tried it with other rice, but feel free)
1 c. halved snow peas
1 c. chopped red bell pepper
3/4 c. celery
2/3 c. (or one can) sliced water chestnuts
2-3 green onions, chopped
1 can mandarin oranges, drained
1 can crushed (or chunk) pineapple, drained well
2 t. orange juice concentrate
2 t. honey
1 t. soy sauce
1 t. olive oil
1/2 t. sesame oil
1/2 t. lemon juice
1/2 t. minced garlic
1/4 t. minced ginger root
Cook rice in chicken stock. Drain well. Cool rice. Put rice in a large mixing bowl. Add all other ingredients. In a small bowl, whisk together dressing ingredients. Pour over rice mixture and toss. Chill six hours, and toss again before serving.
This was delicious, wasn't it? Love your photo!
Posted by: Annie | August 03, 2009 at 08:34 AM
Thanks Annie - this was an amazing salad. We've eaten it at least four times (and still have leftovers . . .) - it just gets better and better.
Posted by: JDeQ | August 04, 2009 at 08:35 PM