Ingredients
3 cups North Carolina Strawberry halves
1 cup North Carolina strawberry slices
1 cup uncooked brown basmati rice
2 Tbsp. rice vinegar or your favorite vinegar
1 tsp. Dijon mustard
1 tsp. seasoning blend (Spice Delight) or seasoned salt 1/4 cup extra-virgin olive oil
2 Tbsp. local North Carolina honey
1 bag salad spring mix (3 cups packed leaves), roughly chopped
2 cups chopped cooked chicken or turkey
1/2 cup sliced almonds
Instructions:
Slice and halve North Carolina strawberries. Prepare rice following package directions. When rice is done, fluff with a fork and cool.
While rice is cooling, in a large bowl whisk together vinegar, mustard, and seasoning blend. Whisk in olive oil in a thin steady stream until dressing thickens. Whisk in honey.
Add rice, salad mix, chicken, almonds, and halved strawberries to dressing bowl, tossing to combineafter adding each ingredient
Garnish with strawberry slices. Serve immediately or cover and refrigerate until chilled. Makes 6-8 servings.
Variations:
- Cooked bulgur, quinoa, red or black rice, or whole-wheat couscous can be substituted for the cooked brown rice if desired.
- If a meatless meal is desired, cooked turkey or chicken can be left out.
- Toast almonds for extra flavor, if desired.
- For a quick salad, substitute Honey Mustard Dressing for the made-from-scratch dressing.
Continue with recipe as directed above.
