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.

• Ready In: 10 mins
• Serves: 4
• Yields: 2 cups

Ingredients

• 2  tablespoons mayonnaise
• 1⁄4 cup buttermilk
• 1⁄2 tablespoon cider vinegar
• 1  teaspoon honey
• 1  cup cooked brown rice
• 1  cup  shredded carrot
• 2  tablespoons  thinly sliced green onions
• 1⁄2 cup raisins
• 1⁄4 cup sunflower seeds (optional)

Directions

1. Measure mayonnaise into a medium bowl. Slowly add buttermilk, whisking until smooth. Whisk in vinegar and honey.
2. Stir in rice, carrots, onion, raisins and sunflower seeds if using; mix well.
3. Chill thoroughly, preferably at least 24 hours if possible.