Pomegranate and Arugula Rice Salad
Ingredients
- 2 cups Minute Instant Jasmine Rice
- 1/3 cup olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons minced red onion
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 ounces arugula
- 1 cup pomegranate seeds
- 1/3 cup slivered almonds toasted
Instructions
- Prepare rice according to package directions. Cool completely, about 10 minutes.
- In large bowl, whisk oil, vinegar, red onion, mustard, honey, salt and pepper.
- Add rice, arugula and pomegranate seeds to bowl; toss to coat thoroughly. Sprinkle with almonds.
- Tips: For added flavor, top salad with crumbled goat or blue cheese.
Notes
To cool rice quickly, spread evenly on parchment paper-lined baking sheet.