 Tossed Rice Salad with Balsamic Vinaigrette
Makes 6 servings
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Image © USA Rice Federation®
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Tossed Rice Salad with Balsamic Vinaigrette
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Ingredients
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1/2
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cup unsweetened orange juice
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3
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tablespoons vegetable oil, divided
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2
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tablespoons balsamic vinegar or red wine vinegar
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2
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teaspoons honey
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1
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teaspoon grated orange peel
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1
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teaspoon Dijon mustard
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3/4
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pound pork tenderloin
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3
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cups cooked brown rice
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1
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pint fresh strawberries, sliced
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1
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cup seedless red or green grapes, halved
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Lettuce leaves
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Combine orange juice, 2 tablespoons oil, vinegar, honey, orange peel and mustard in large bowl. Cut pork into 1/4-inch slices. Cut each slice into julienne strips. Add pork to marinade; stir to coat. Marinate in refrigerator 4 hours or overnight. Drain pork, reserving marinade. Transfer marinade to small saucepan; heat to boiling. Boil 1 minute; remove from heat. Heat remaining 1 tablespoon oil in large skillet over medium-high heat until hot. Cook pork, stirring, until no longer pink, about 5 to 7 minutes. Drain liquid. Remove from heat; cool.
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Combine pork, rice, strawberries and grapes in large bowl. Pour marinade over salad; toss well. Serve immediately on lettuce leaves.
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© USA Rice Federation®
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Nutrients per Serving
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Calories
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299
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Total Fat
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10 g
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Cholesterol
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40 mg
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Sodium
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250 mg
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Printed
from fbnr.com
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