1/1 Photo of Raisin, Rice and Carrot Salad
A light, refreshing salad from the California Raisin website; definintely a make-ahead recipe as it gets better on day 2 and 3. I think it would be grand made with wheatberries and served as a main course! NOTE: I made this using low fat mayo and fat free buttermilk and my dressing was too thin, so I had to add an extra tbsp of mayo to thicken it up. And next time, I will add some apple cut into small matchsticks.
My Private Note
Units: US | Metric
- 1Measure mayonnaise into a medium bowl. Slowly add buttermilk, whisking until smooth. Whisk in vinegar and honey.
- 2Stir in rice, carrots, onion, raisins and sunflower seeds if using; mix well.
- 3Chill thoroughly, preferably at least 24 hours if possible.
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Nutritional Facts for Raisin, Rice and Carrot Salad
Serving Size: 1 (129 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 161.4
- Calories from Fat 28
- Total Fat 3.1 g
- Saturated Fat 0.5 g
- Cholesterol 2.5 mg
- Sodium 90.4 mg
- Total Carbohydrate 32.6 g
- Dietary Fiber 2.4 g
- Sugars 14.6 g
- Protein 2.5 g
The following items or measurements are not included: