Tossed Rice Salad (6)
12 oz. leftover meat in 1/4” slices, julienned
3 c. cooked brown rice
1 c. orange sections
1 c. seedless grapes
1 c. shredded carrots
1/4 c. orange juice
2 Tbsp. vegetable oil
1 Tbsp. red wine vinegar
1 tsp. honey
1/2 tsp. grated orange zest
1/2 tsp. Dijon mustard
8 c. mixed greens
Combine first 5 until mixed. Mix orange juice with next 5 until well combined. Pour over rice mixture. Mix well. Place greens on large serving platter. Add salad and serve.
Adapted from: Times Union (Albany NY) December 23 1999
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12 oz. leftover meat in 1/4” slices, julienned
3 c. cooked brown rice
1 c. orange sections
1 c. seedless grapes
1 c. shredded carrots
1/4 c. orange juice
2 Tbsp. vegetable oil
1 Tbsp. red wine vinegar
1 tsp. honey
1/2 tsp. grated orange zest
1/2 tsp. Dijon mustard
8 c. mixed greens
Combine first 5 until mixed. Mix orange juice with next 5 until well combined. Pour over rice mixture. Mix well. Place greens on large serving platter. Add salad and serve.
Adapted from: Times Union (Albany NY) December 23 1999
_._,_._,_
