Riced Medley Salad
10
Minutes
Prep Time
15
Minutes
Cooking Time
25
Minutes
Total Time
4
Serves Servings
Video Recipe Below:
Ingredients
- 1 Package Harvest Fresh Riced Veggie Medley
- 1 Tbsp. Oil
- Parsley, garnish
Dressing
- ½ Cup Harvest Fresh Cipolline onions, finely chopped
- 1/3 Cup Avocado Oil
- 1/4 cup Rice Vinegar
- ¼ Cup Parsley
- ½ Cup Walnuts, toasted
- Salt and Pepper to Taste
Directions
- Pre-heat oven to 350 degrees F. Place walnuts on a baking sheet and bake for 12 minutes, until toasted. Place in a tea towel to remove skin.
- In a bowl, add avocado oil, rice vinegar, onions, mix well.
- In a skillet, on medium heat add oil, add rice medley, and continue stirring and cook for 3 minutes.
- In a large bowl, combine rice medley, dressing, parsley, toasted walnuts, salt, pepper and ready to serve.
What You Need
