Rice Salad with Pineapple, Cucumbers, and Pecans
Ingredients
The Rice
- 1 cup long grain rice 3 cups cooked
- 1 1/4 cups of cold water
- 1 teaspoon Kosher salt
The Lime Dressing
- 3 tablespoons pineapple juice
- 3 tablespoons lime juice
- 1/2 cup olive oil
- zest of 1 lime
- 1 tablespoon honey
- pinch Kosher salt
- pinch freshly ground black pepper
The Salad
- 1 cup pineapple chunks
- 1/2 cup pecans chopped and toasted
- 1/2 cup green onions
- 1/2 cup cucumber diced
- 1/2 cup mint leaves reserve a few for garnish
- 1 cup goat cheese crumbled (optional)
- 1/4 cup cranberries
- 6 slices cooked bacon chopped
- pineapple lime vinaigrette
Instructions
For the Rice
- In a medium pan, bring rice and water to a boil. Once it reaches a boil, turn down to a simmer and place the lid on for about 10 minutes. After 10 minutes, turn the heat off and leave the lid on for another 10 minutes. Remove rice to a bowl and place in the refrigerator to cool a bit before adding the rest of the salad ingredients.
For the Pineapple Lime Dressing
- In a Mason Jar, add all dressing ingredients and shake vigorously together until well incorporated.
For the Salad
- In a large mixing bowl, add rice and salad ingredients. Pour the dressing over the ingredients and mix it all together.
- Serve room temperature in large serving platter or bowl and garnish with more mint leaves and toasted pecans.
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