Yields: 6 Servings

Citrus Rice Salad

Ingredients

  • 1/3 cup REGINA White Wine Vinegar
  • 1/4 cup salad oil
  • 2 tsps. honey
  • 1 1/2 teaspoon fresh ginger, grated
  • 1/8 teaspoon black pepper, ground
  • 1 quart cooked rice
  • 1 cup Fresh Orange, chopped segments
  • 1/2 cup grapefruit, chopped segments
  • 1/2 cup green peppers, finely chopped
  • 1/2 cup scallions, sliced
  • 3 tbls. parsley, chopped
  • 1/3 cup REGINA White Wine Vinegar
  • 1/4 cup salad oil
  • 2 tsps. honey
  • 1 1/2 teaspoon fresh ginger, grated
  • 1/8 teaspoon black pepper, ground
  • 1 quart cooked rice
  • 1 cup Fresh Orange, chopped segments
  • 1/2 cup grapefruit, chopped segments
  • 1/2 cup green peppers, finely chopped
  • 1/2 cup scallions, sliced
  • 3 tbls. parsley, chopped

Directions

In large bowl, whisk together vinegar, oil, honey, ginger and pepper. Add rice, orange and grapefruit sections, peppers, scallions and parsley, tossing to coat well; cover. Refrigerate 4 to 6 hours or overnight, stirring occasionally. Store, refrigerated, up to 4 days. 

* 1 teaspoon ground ginger may be substituted.
In large bowl, whisk together vinegar, oil, honey, ginger and pepper. Add rice, orange and grapefruit sections, peppers, scallions and parsley, tossing to coat well; cover. Refrigerate 4 to 6 hours or overnight, stirring occasionally. Store, refrigerated, up to 4 days.

* 1 teaspoon ground ginger may be substituted.
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