Rice Salad with Toasted Nuts, Apples, and Onion Dressing

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Rice Salad with Toasted Nuts, Apples, and Onion Dressing

Rice Salad with Toasted Nuts, Apples, and Onion Dressing

  • Preparation: 15 minutes
  • Cook: 20 minutes
  • Total: 35 minutes
  • Yield: 6 servings

For DRESSING You will need:

  1. ½ cup coarsely chopped scallions (white and green parts, about 6 scallions)
  2. ¼ cup light mayonnaise
  3. 2 tablespoons chopped fresh chives
  4. 1 tablespoon chopped fresh basil or 1 teaspoon dried
  5. 1 garlic clove
  6. 1½ tablespoons apple cider vinegar
  7. ¾ teaspoon kosher salt
  8. Juice of 1 lemon
  9. ½ to ⅓ cup extra virgin olive oil

For SALAD You will need:

  1. 1 cup long-grain rice, cooked and cooled
  2. 2 cups walnut halves
  3. 1 medium Fuji apple, cored and diced
  4. 2 tablespoons extra virgin olive oil
  5. 1. Prepare the dressing: Combine the scallions, mayonnaise, chives, basil, garlic, vinegar, salt, and lemon juice in a food processor and pulse to coarsely chop. With the processor running, slowly add the oil until the desired consistency is reached. Set aside.
  6. 2. Combine the rice, walnuts, apple, and oil in a large bowl and stir. Add the dressing and toss to coat. Serve at room temperature or cold.

 DRESS IT UP “Apple and Nut Rice Ring”Spray a 10- to 12-cup Bundt pan with cooking spray. Spread the walnuts and diced apple evenly over the bottom of the pan. Double the amount of dressing and rice and toss to coat evenly. Tightly pack the rice into the pan and smooth so it’s even. Cover the pan with aluminum foil and bake in the center rack of your oven at 350°F for 30 minutes. Invert the Bundt pan onto a rimmed platter and serve the mold warm with a large serving spoon. The ring serves 8 to 10.

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