Mango & Wild Rice Salad
Recipe: #21394
October 19, 2015
Categories: Side Dishes, Rice, Mango, Carribbean, Picnic, Potluck Heart Healthy, Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"A perfect summertime salad - a mix of sweet and spicy. Perfect for a potluck or BBQ. It really goes with just about anything. It's a nice unique salad."
Original is 5 servings
Ingredients
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- VINAIGRETTE
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Nutritional
- Serving Size: 1 (319.8 g)
- Calories 309
- Total Fat - 6.2 g
- Saturated Fat - 0.9 g
- Cholesterol - 0 mg
- Sodium - 16.8 mg
- Total Carbohydrate - 59.2 g
- Dietary Fiber - 9.7 g
- Sugars - 21.5 g
- Protein - 8.3 g
- Calcium - 55.7 mg
- Iron - 1.8 mg
- Vitamin C - 121.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Rice ... Cook the rice according to package directions. Once done, set to the side to cool; and, transfer to a large bowl.
Step 2
Vinaigrette ... Add all the ingredients, (but, just a pinch of salt and pepper) to a small food processor; and puree until smooth. Refrigerate until ready to use. You can always add more seasoning later if needed.
Step 3
Salad ... Add the mango, cabbage, jicama, and jalapenos to the cooled rice; and, toss to combine. Add most of the vinaigrette, toss; and taste. Add more dressing if necessary; and re-season if needed.
Step 4
Finish, Serve, and ENJOY! ... Cover with plastic wrap; and, refrigerate at least 30 minutes before serving.
Tips
No special items needed.
0 Reviews
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