RAISIN, RICE AND CARROT SALAD

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Raisin, Rice and Carrot Salad image

A light, refreshing salad from the California Raisin website; definintely a make-ahead recipe as it gets better on day 2 and 3. I think it would be grand made with wheatberries and served as a main course! NOTE: I made this using low fat mayo and fat free buttermilk and my dressing was too thin, so I had to add an extra tbsp of mayo to thicken it up. And next time, I will add some apple cut into small matchsticks.

Provided by januarybride

Categories     Brown Rice

Time 10m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 9

2 tablespoons mayonnaise
1/4 cup buttermilk
1/2 tablespoon cider vinegar
1 teaspoon honey
1 cup cooked brown rice
1 cup shredded carrot
2 tablespoons thinly sliced green onions
1/2 cup raisins
1/4 cup sunflower seeds (optional)

Steps:

  • Measure mayonnaise into a medium bowl. Slowly add buttermilk, whisking until smooth. Whisk in vinegar and honey.
  • Stir in rice, carrots, onion, raisins and sunflower seeds if using; mix well.
  • Chill thoroughly, preferably at least 24 hours if possible.

Nutrition Facts : Calories 161.5, Fat 3.1, SaturatedFat 0.6, Cholesterol 2.5, Sodium 90.4, Carbohydrate 32.6, Fiber 2.4, Sugar 14.7, Protein 2.6

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