Fruited Nut and Rice Salad

RH Staff

Yield: 24 servings.

3 qt. prepared rice, wild & long grain blend
1 qt., 1 cup Pacific Northwest Canned Pears, dices, drained, liquid reserved
1 qt. red bell peppers, diced
3 cups scallion, chopped
2 cups pecans, toasted and chopped
1 1/2 cups dried cranberries, plumped
1 cup chopped parsley
3 1/4 cups Raspberry Dressing (recipe follows)

RASPBERRY DRESSING (YIELDS 3 1/4 CUPS):
1 cup raspberry vinegar
1/3 cup pear liquid (from Pacific Northwest Canned Pears)
1/4 cup Dijon mustard
1/2 cup orange juice
2 Tbsp. orange zest
1 1/4 cups canola oil
to taste, kosher salt
to taste, black pepper, ground

In bowl, combine rice, canned pears, peppers, scallions, pecans, cranberries and parsley; toss to blend.

Stir in raspberry dressing and toss gentlyto coat. Cover and refrigerate at least 2 hours before serving.

For raspberry dressing: In a bowl, whisk together vinegar, pear liquid, mustard, orange juice and zest. Slowly whisk in oil and blend until smooth. Season to taste and use as directed above.

Nutrition facts per serving: 400 calories; 23 g total fat; 0 mg cholesterol; 510 mg sodium; 47 g carbohydrate; 4 g dietary fiber.

PACIFIC NORTHWEST CANNED PEARS