Recipe of the Week | The Family Fork

Recipe of the Week

Ok, since we're on this salad kick for the moment here's a yummy one that not only gets in fruit and herbs, but some whole grains! Who woulda thunk it? This is a salad that I used to make for taste testing at Farmers' Markets and it was a winner. This recipe was graciously provided to me by the Ask the Dietitian program with the Los Angeles County Nutrition Program (Thanx Cindy and Joyce!). So with that I present to you:

Fall Herb Rice Salad

  • 3 cups cooked brown rice, (use instant to save time and effort)
  • 1 apple, diced (any variety)
  • 3 cups seedless grapes
  • 3 bunches green onions, chopped (optional)
  • 3 Tbs. parsley, chopped
  • 1 1/2 Tbs. fresh dill weed, chopped (also optional-not everyone likes dill)

Toss all the above ingredients until well mixed. The recipe calls for a curry vinaigrette which I've given you the ingredients for below. But if that taste is too strong for the kids, sprinkle a little seasoned rice vinegar, a touch of olive oil (or other vegetable oil) and salt to taste before tossing. You can experiment with other store bought vinaigrettes too.

Curry Vinaigrette Dressing ingredients

  • 1 Tbs. Olive oil2 tsp.
  • Curry powder
  • 1/4 cup lemon juice
  • 1 tsp. Sugar
  • 1/2 tsp. Salt
  • 1/4 tsp. Black pepper

Mix all vinaigrette ingredients well before dressing the salad

As much as I can, I plan to post at least one recipe a week (unless there is just too much breaking news I feel compelled to tell you about!). You can help by sharing some of yours so we can keep the variety going and enjoy all the yummies you have to offer.

And recipes don't have to be complicated. As far as I'm concerned the easier the better. If you make good use of convenience and pre-packaged items send those ideas along too and share your tricks.

Enjoy and let me know how this recipe goes over.

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About the Author

Registered dietitian Andrea N. Giancoli is a nutrition advocate, consultant and educator.