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 %|