Rice-Bacon Pineapple Salad

Doreen Randal's Note:

Spring has sprung in the Southern Hemisphere so it's time to get the salads ready to go with the barbies. This one goes well with steaks.

• Total Time: 40 mins
• Prep Time: 40 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 1 (400 g) can pineapple, crushed, drained
• 1 cup long-grain rice
• 3 slices bacon, diced
• 1 small onion, finely diced
• 1 cucumber, seeded and chopped
• 1/2 red capsicum, diced
• 1/4 cup slivered almond
• 1/4 cup French dressing

Directions:

1. Gradually add the rice to a large quantity of boiling salted water; boil rapidly for 12 minutes, then drain well.
2. Spread on a tray and separate the grains with a fork to allow each grain to dry perfectly.
3. Fry the bacon and onion; sprinkle over the rice. Toast the almonds in a pan until golden brown.
4. Put the rice, cucumber, almonds, capsicum and pineapple in a salad bowl.
5. Add French dressing and toss lightly.
6. Refrigerate until serving time. Cheers, Doreen Doreen Randal, Wanganui.
7. New Zealand.