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Prep time
15 minutes
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Cook time
2 hours 30 minutes
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Serves
6 - 8
Author Notes
This is my version of a delicious salad one of the vendors at the Pound Ridge Farmers Market sold a few years ago. —mrslarkin
Test Kitchen Notes
The orange goes well and bring everything all together. It also ages well—when I put it in the fridge the rice soak up the dressing, which I liked it a lot. —Stephanie Bourgeois
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Ingredients
- For the dressing
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1/4 cup
extra virgin olive oil
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1/8 cup
champagne vinegar
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1/4 cup
fresh-squeezed orange juice
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1/4 teaspoon
kosher salt
- For the salad
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4 cups
cooked brown rice (I like short grain the best), room temperature or slightly warm, but not cold or super hot
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1 cup
diced red onion
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1 1/2 cups
dried cranberries or fresh pomegranate arils, or a mixture of both
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1 cup
chopped toasted pecans (or crumbled in your hand if you're lazy like me)
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4 tablespoons
chopped flat leaf (Italian) parsley, and maybe some mint, too, if you like mint in your food
Directions
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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.
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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.
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