- 2 cups instant white rice, uncooked
- 1 (20 ounce) can DOLE® Pineapple Chunks
- 1 1/2 cups packed arugula or spinach
- 1/2 pound bacon slices, cooked, drained and crumbled
- 1/2 cup sliced red onion
- 1/3 cup olive oil
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Prepare rice according to package directions.
- Drain pineapple; reserve 1/4 cup juice.
- Combine rice, pineapple chunks, arugula, bacon and onion in large bowl.
- 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.
04/11/2018
recipepes.com
California Rice Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
