Blueberry Rice Salad

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Blueberry Rice Salad Ingredients

3 c Cooked rice, room temp.	1 c Resh blueberries
1/2 c Toasted sliced almonds	1/2 c Vinaigrette

Instructions for Blueberry Rice Salad

COOKS NOTE: One cup of uncooked rice wil yield approximately 3 cups when cooked. To toast sliced almonds, place them in a single layer on a jellyroll pan or baking sheet. Place i n middle of a 350-degree oven for approximately 5 minutes or until lightly toasted. Watch them carefully because thay burn easily. Procedure: In a medium bowl, combine rice, blueberries and almonds; lightly toss to combine. Stir vinaigrette and measure 1/2 cup. Add the 1/2 cup vinaigrette to rice mixture and lightly toss. Taste. Add a little more vinaigrette if necessary. Presentation: Serve with tangy lamb kebabs. Recipe By : Foodview From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: RiceCuisine: Uncategorized

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