Fruited Rice & Nut Salad

Yield: 24 servings


  • 3 qt. Rice, wild & long grain blend, prepared
  • 2 lb. 9 oz. (1 qt. 1 cup) Pacific Northwest Canned Pears, diced, drained
  • 1 lb. 4 oz. (1 qt.) Red bell peppers, diced
  • 9 oz. (3 cups) Scallion, chopped
  • 10 oz. (2 cups) Pecans, toasted and chopped
  • 9 oz. (1-1/2 cups) Dried cranberries, plumped
  • 1 oz. (1 cup) Parsley, chopped
  • 3-1/4 cups Raspberry Dressing (see recipe)

    In a bowl, combine rice, canned pears, peppers, scallions, pecans, cranberries and parsley; toss to blend. Stir in Raspberry Dressing and toss gently to coat. Cover and refrigerate at least 2 hours before serving.

    RASPBERRY DRESSING (Yield: 3-1/4 cups) 1 cup Raspberry vinegar 1/3 cup Pear juice (from canned pears) 1/4 cup Dijon mustard 1/4 cup Orange juice 2 Tbsp. Orange zest 1-1/2 cups Canola oil To taste Salt, Kosher To taste Pepper, black, ground In a bowl whisk together vinegar, pear juice, mustard, orange juice and zest. Slowly whisk in oil and blend until smooth. Season to taste and use as directed above.

    NUTRITIONAL (Per Serving)
    Calories: 400
    Calories from Fat: 210Fat: 23g
    Saturated Fat: 1.5g
    Cholesterol: 0mg
    Sodium: 520mg
    Carbohydrate: 47g
    Dietary Fiber: 4g
    Sugar: 16g
    Protein: 5g
    Vitamin A: 20% DV
    Vitamin C: 90% DV
    Calcium: 4% DV
    Potassium: 5% DV
    Iron: 10% DV