Blueberry Rice Salad
A salad that will make you dream of summer.
INGREDIENTS:
3 cup cooked rice
1/2 cup toasted sliced almonds
1 cup fresh blueberries
1/2 cup vinaigrette of your choice
DIRECTIONS:
1. To toast sliced almonds, place them in a single layer on a jellyroll pan or baking sheet.
2. Place in middle of a 350 oven for approximately 5 minutes or until lightly toasted.
3. In a medium bowl, combine rice, blueberries and almonds; lightly toss to combine.
4. Stir vinaigrette and measure 1/2 cup. Add the 1/2 cup vinaigrette to rice mixture and lightly toss.
Prep: 5 minutes
Cook: 5 minutes
Serves: 4