*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
So delicious. I used a whole apple because I had smaller ones. Reduced oil by half, and used evoo instead of veg. I should have added some cucumber too, as I had a lot of it that I wanted to use up. I used white rice and bet brown would have been even better. I think this tastes best at, or near, room temp. Chilled rice has a hard texture.
Delish! Based on other reviewers' comments, I made the following modifications: I used two-thirds brown rice and one-third wild rice mix cooked in half chicken broth and half water. The brown rice made it heartier, and the wild rice mix made the flavors more complex. I omitted the mayo in the dressing and didn't miss it a bit. I substituted olive oil for the vegetable oil. And I sauteed some chicken, chopped it up and put it on top. The chicken was absolutely unnecessary, but made it more of a complete meal rather than a side dish. This recipe makes a lot of salad. I found it tasted even better the next day as flavors had time to meld. Personally, I liked it best at room temp, but it was good at any temp. Thanks Ellen! This will be a regular in our house from now on.
Delicious! And really simple to make. Thanks for the recipe, I will definitely make this again! I used whole grain rice. I cut out the mayonnaise, but other than that I followed the recipe exactly and it was great. I really recommend this recipe.
I made this using quinoa instead of rice, and it was delish. The only other change I made was to follow someone else's advice and substitute 1/4 cup EVOO for the vegetable oil. I brought it to a dinner where most went back for seconds. I will make this again often. Thanks for sharing.