3 cups cooked brown rice
3/4 cup dried cranberries
1 mango, diced
1/2 cup raspberry vinaigrette
1/4 cup chopped fresh parsley
1 cup chopped pecans, lightly toasted
In a large bowl, add the first 5 ingredients and toss to coat well. Chill slightly.
When ready to serve, toast the pecans by putting them in a dry (un-oiled) skillet over low heat, shaking the skillet until pecans are warm and fragrant.
Spoon salad out onto individual plates and sprinkle the warm pecans over the salad and serve while pecans are still warm.
Will make 4 to 6 salads.
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