Orange Apricot Rice Salad
At a Glance
- Total
- 1 hr 15 min
- Servings
- 6.00 serving(s)
Categories
- Salads
- Side Dish
- No-cook
- No-Cook
Dietary
- Vegan
- Vegetarian
Allergens
- Tree nuts
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Orange Apricot Rice Salad brings together 1/4 teaspoon garlic powder, 1 teaspoon orange zest, 2 tablespoons orange juice in a practical dish for home cooking. It takes about 1 hr 15 min to prepare and cook. It makes approximately 6 servings.
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Equipment
large bowl, small bowl
Ingredients
- 1/4 teaspoon garlic powder
- 1 teaspoon orange zest
- 2 tablespoons orange juice
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 3 cups cold cooked rice (I use brown rice.)
- 1 cup baby spinach leaves, losely packed and torn into bite-size pieces
- 1/2 cup chopped dried apricot
- 3 green onions, sliced
- pine nuts, toasted
Instructions
Mix all ingredients for the dressing together and set aside.
In large bowl add all the salad ingredients, except pine nuts.
Pour dressing over rice mixture tossing to coat.
Cover and refrigerate at least 1 hour before serving.
Sprinkle with toasted pine nuts and serve.
The cooking time does not include the time to prepare the rice, it is the refrigeration time needed for salad.
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