This is a recipe from Palma, who says of her choice,
"This 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."
Since it made a pretty large bowl, and since I was going to make enough dinner so that I could bring it to a friend who had had surgery recently, I decided that grilled teriyaki salmon would be a good choice to serve with the salad.
Ingredients:
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
Dressing:
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 gingerroot
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.
Thanks, Palma - this was easy, colorful and tasty. I had fun buying the vegetables at the farmer's market the day before I made the salad, and was able to use my rice cooker for the rice (only change was that I did not cook the rice in chicken broth since I was using the rice cooker). My friends appreciated their dinner, and I still have some leftover for lunch today.
Comments (2)
Your salad looks great!
Posted by nancyhol | August 2, 2009 10:23 AM
Posted on August 2, 2009 10:23
Colorful indeed! Looks great!
Posted by candi | August 2, 2009 11:55 AM
Posted on August 2, 2009 11:55