Orange Apricot Rice Salad

This is a wonderful dish to serve with pork. The recipe comes from old digest, More Pasta Beans and Grains.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• Dressing

• 1⁄4 teaspoon garlic powder
• 1  teaspoon orange zest
• 2  tablespoons  orange juice
• 1  tablespoon olive oil
• 1  tablespoon  balsamic vinegar

• Salad

• 3  cups  cold cooked rice (I use brown rice.)
• 1  cup  baby spinach leaves, losely packed and torn into bite-size pieces
• 1⁄2 cup  chopped  dried apricot
• 3  green onions, sliced
•  pine nuts, toasted

Directions

1. Mix all ingredients for the dressing together and set aside.
2. In large bowl add all the salad ingredients, except pine nuts.
3. Pour dressing over rice mixture tossing to coat.
4. Cover and refrigerate at least 1 hour before serving.
5. Sprinkle with toasted pine nuts and serve.
6. The cooking time does not include the time to prepare the rice, it is the refrigeration time needed for salad.