California Rice Salad

California Rice Salad

3 Reviews 1 Pic
  • Prep

    30 m
  • Ready In

    30 m
Recipe by  DOLE

“Great for a pot luck, picnic, or barbecue, this rice salad with pineapple, arugula, and crumbled bacon will be a favorite.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Prepare rice according to package directions.
  2. Drain pineapple; reserve 1/4 cup juice.
  3. Combine rice, pineapple chunks, arugula, bacon and onion in large bowl.
  4. Whisk together olive oil, reserved juice and mustard in small bowl. Add salt and pepper to taste. Pour over rice mixture; toss to evenly coat.

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Reviews (3)

Rate This Recipe
Aeola
0

Aeola

We were picnicking from a cooler, so we needed a hefty, filling side dish that could be eaten cold. This was flavorful, fresh, and super easy to make (we just bought bacon bits which made it even easier). My husband is pretty picky and he ate this happily. If you don't like that dijon mustard tang, though, steer clear because this is full of it.

MARYSUNSHINE1
0

MARYSUNSHINE1

I absolutely loved this! They were giving away samples of this at my local grocery store. I promptly bought all the ingredients & ran home & made it. Now I make it with pineapple tidbits ... just smaller bites, haha. I love rice & bacon but try to eat each, only once or twice a month. Spice it up if you think it needs it, but try it!

Trish
0

Trish

No flavor

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 348 cal
  • 17%
  • Fat
  • 17.5 g
  • 27%
  • Carbs
  • 39.5 g
  • 13%
  • Protein
  • 7.3 g
  • 15%
  • Cholesterol
  • 14 mg
  • 5%
  • Sodium
  • 425 mg
  • 17%

Based on a 2,000 calorie diet

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