Slow Travel Sunday Salad Samplers # 15 (8/2): Tropical Rice Salad

This week's selection was made by Palma, Palmabella's Passions. I totally loved this salad. Just the name Tropical Rice Salad sounded cool and flavorful to me and it was. I loved the blend of fruit and vegetables. I read on the Slow Talk thread that Jerry and Annie were using fresh pineapple and I thought that was a great idea. Next to oranges and mangoes, pineapple is one of my most favorite fruits to eat.

Palma said that her salad is served cold and goes well with grilled chicken or fish. I decided to make a Halibut dish to accompany my wonderful salad. What a great combination and meal. Thank you so much Palma for sharing your very delicious recipe with us. I know that I will definitely make this again.


Here is Palma's very easy instructions to her delicious Tropical salad:

This is a great side dish with grilled chicken or fish. It is served cold, so you can make it ahead, and let the flavors blend.

Ingredients:

2 c. chicken stock
1 c. white rice (I've never tried it with other rice, but feel free)
1 c. halved snow peas
1 c. chopped red bell pepper
3/4 c. celery
2/3 c. (or one can) sliced water chestnuts
2-3 green onions, chopped
1 can mandarin oranges, drained
1 can crushed (or chunk) pineapple, drained well

Dressing:

2 t. orange juice concentrate
2 t. honey
1 t. soy sauce
1 t. olive oil
1/2 t. sesame oil
1/2 t. lemon juice
1/2 t. minced garlic
1/4 t. minced ginger root

Cook rice in chicken stock. Drain well. Cool rice. Put rice in a large mixing bowl. Add all other ingredients. In a small bowl, whisk together dressing ingredients. Pour over rice mixture and toss. Chill six hours, and toss again before serving.