Tutti Frutti Rice Salad

In large bowl, combine rice, cranberries, mango, pecans, pepper, vinaigrette and ¼ cup parsley.
Toss well. Garnish with remaining parsley.

Grain:

Ingredients:

3 cups cooked brown rice

¾ cup dried cranberries

1 mango, chopped

¾ cup chopped pecans, toasted

¾ teaspoon ground black pepper

½ cup raspberry vinaigrette dressing

¼ cup + 2 tablespoons fresh chopped parsley, divided

Active time:

5 minutes

Yield:

4 servings

Nutrition:

Calories — 302, Total Fat — 10g, Sodium — 281mg, Total Carbohydrate — 50g, Dietary Fiber — 5g, Protein — 4g.

Author:

Susan Runkle — “Rice to the Rescue!” Recipe Contest Winner. Courtesy of USA Rice Federation [2].

Recipe tags:

Quick & Easy Affordable

Course:

Salads

Dietary choice:

Vegetarian Vegan Gluten-free

Rating:

Description:

Summer and autumn fruits mix with a sweet but zesty raspberry vinaigrette in this no-fuss brown rice salad.