Tutti Fruitti Rice Salad
Susan Runkle
Combining cranberry, mango, and chopped pecans, this recipe makes an excellent and flavorful side dish.
Ingredients
- 3 cups cooked brown rice
- 3/4 cup dried cranberries
- 1 mango, chopped
- 3/4 cup chopped pecans, toasted
- 3/4 tsp ground black pepper
- 1/2 cup raspberry vinaigrette dressing
- 1/4 cup plus two tablespoons fresh chopped parsley, divided
Directions
- In large bowl, combine rice, cranberries, mango, pecans, pepper, vinaigrette and 1/4 cup parsley. Toss well. Garnish with remaining parsley.
Nutrition Facts
Calories 346
Calories from Fat 164 (47%)
(29%)Total Fat 19g
(9%)Saturated Fat 2g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
(0%)Cholesterol 0mg
(8%)Sodium 201mg
(5%)Potassium 175mg
Total Carbohydrate 44g
(19%)Dietary Fiber 5g
Sugars 17g
Sugar Alcohols 0g
(8%)Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2026.