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Sides and Salads
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Confetti Rice Salad with Sunsweet Mango Vinaigrette
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| Ingredients |
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- Confetti Rice Salad
- 2 cups long grain rice
- 3/4 cup red bell pepper, diced small
- 3/4 cup green bell pepper, diced small
- 1/2 cup carrots, peeled and diced small
- 1/2 cup red onion, diced small
- 1 cup smoked ham, diced small
- 1 cup Sunsweet Philippine Mango, diced small
- Mango Vinaigrette
- 1/2 cup Sunsweet Philippine Mango
- 1/4 cup rice vinegar
- 1/4 cup water
- 1 cup olive oil
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| Instructions |
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In a large saucepan bring rice and 1 3/4 cups water to a boil, reduce heat to low, cover and cook 20 minutes. Turn cooked rice onto a sheet pan or cookie sheet, sprinkle with 1 tsp. salt and allow it to cool. In a large bowl, combine the rest of the salad ingredients. Check seasoning. Make vinaigrette by boiling vinegar, water and mango for 1 minute. Add to blender and purée. Add olive oil slowly, while blender is running. Toss salad with Mango Vinaigrette and serve room temperature or refrigerated.
MAKES 4 to 6 SERVINGS
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For more Dried Plum recipes and information visit the
California Dried Plum Board.
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© 2009 Sunsweet Growers, Inc. All Rights Reserved.
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