cooked brown rice (I like short grain the best), room temperature or slightly warm, but not cold or super hot
diced red onion
1 1/2 cups
dried cranberries or fresh pomegranate arils, or a mixture of both
chopped toasted pecans (or crumbled in your hand if you're lazy like me)
chopped flat leaf (Italian) parsley, and maybe some mint, too, if you like mint in your food
In This Recipe
Combine dressing ingredients and mix well. Taste for salt. Set aside. I prefer my salads not sopping wet, so make extra dressing if you like it a little wetter.
Combine all salad ingredients in a large bowl. Add dressing. Mix well. Check for salt. Serve room temperature. You can put this salad together ahead and set it aside, but don't stick it in the fridge or the rice will harden.