Blueberry rice salad

Yield: 1 Servings

Measure Ingredient
3 cups Cooked rice, room temp.
½ cup Toasted sliced almonds
1 cup Resh blueberries
½ cup Vinaigrette

COOKS NOTE: One cup of uncooked rice wil yield approximately 3 cups when cooked. To toast sliced almonds, place them in a single layer on a jellyroll pan or baking sheet. Place i n middle of a 350-degree oven for approximately 5 minutes or until lightly toasted. Watch them carefully because thay burn easily. Procedure: In a medium bowl, combine rice, blueberries and almonds; lightly toss to combine. Stir vinaigrette and measure ½ cup. Add the ½ cup vinaigrette to rice mixture and lightly toss. Taste. Add a little more vinaigrette if necessary. Presentation: Serve with tangy lamb kebabs.

Recipe By : Foodview

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