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Brown rice salad

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Ingredients/Components

cooked brown rice - 4 8
large green and 1 large red pepper, diced - 1 item
yellow pepper, diced can be added for more color - 1 item
grated carrot - 2 4
fresh parsley, chopped - 1/2 1
currants or raisins - 1/2 1
sunflower seeds - 1/2 1
sliced almonds or any other kind of nut optional - 1/2 1
Bonita crystallized ginger, chopped found on the Chinese shelf at Publix with luck or Nutrition Depot * - 1/2 c
cider vinegar - 1/3 c
honey - 2 Tbsp
dried basil
garlic salt or crushed clove of garlic if you love it - 1/2 tsp
fresh black pepper and salt if you use clove of garlic - 1 item

How to make brown rice salad:

*This is important; it makes all the difference to the taste. If you don't like ginger, it doesn't matter, but add gradually and taste.

Use Vinaigrette Dressing to taste (recipe follows) or any vinaigrette that you like.

The portions in this recipe are approximately and I tend to make it by the color and taste so may add more or less of carrot, nuts or raisins, etc. Use dried parsley if you haven't fresh, but fresh tastes nicer. Best made up 2 or 3 hours in advance and keeps well even when dressed for 3 or 4 days.Vinaigrette Dressing:1 c. olive oil1/3 c. cider vinegar2 Tbsp. honey1 heaping tsp. dried basil1/2 tsp. garlic salt (or crushed clove of garlic if you love it) fresh black pepper and salt if you use clove of garlic Shake in a screw-top jar or old ketchup squeeze bottle. I use this vinaigrette on all my salads and vary the dried herbs. Makes 10 servings.

Recipe categories: Fruit, Low cholesterol, Salads.

Rating:

3.1

Average rating: 3.1, total votes: 8

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