YIELD Makes 6 side-dish servings
The fresh, sweet taste of pineapple mingles with rice and vegetables in this sprightly salad. It's perfect on its own as a luncheon entrée or as an accompaniment to Honey Lime Glazed Chicken.
|1||can (8 ounces) pineapple chunks in pineapple juice, undrained|
|3||cups chilled cooked white rice, prepared in salted water|
|1||cup diced cucumber|
|1||red bell pepper, diced|
|1||cup shredded carrots|
|1/2||cup sliced green onions|
|2||tablespoons fresh lime juice|
|2||tablespoons dry sherry|
|1||tablespoon rice wine vinegar|
|1||teaspoon minced fresh ginger|
|2||tablespoons chopped fresh cilantro|
|1||tablespoon chopped unsalted peanuts|
- Drain pineapple, reserving 3 tablespoons juice. Combine rice, diced cucumber, bell pepper, carrots, green onions and pineapple in large bowl.
- Combine lime juice, sherry, vinegar, ginger and reserved pineapple juice in small bowl; mix well. Pour over rice mixture; toss to coat.
- Cover and refrigerate at least 2 hours or up to 12 hours. Sprinkle with cilantro and peanuts before serving. Garnish with cucumber slices, if desired.
|Saturated Fat||<1 g|
|Total Fat||1 g|
|Calories from Fat||6 %|
You Might Also Like
Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.