Raisin, Rice and Carrot Salad

Name: Raisin, Rice and Carrot Salad
Prep time: 10 min
Total time: 10 min
Yield: 2 cups, 4 serving(s)
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)

(1)

Recipe by januarybride

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.

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READY IN: 10mins

SERVES: 4

YIELD: 2 cups

UNITS: US

INGREDIENTS

Nutrition

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

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

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