Tossed Rice Salad with Balsamic Vinaigrette

Tossed Rice Salad with Balsamic Vinaigrette Recipe - USA

Region / culture: USA | Servings: 4

Introduction

Tossed Rice Salad with Balsamic Vinaigrette is a refreshing and flavorful dish that combines the sweetness of fresh fruits with the savory taste of marinated pork and brown rice. This salad is perfect for a light lunch or dinner, and can be easily customized to suit your taste preferences.

History

This recipe is a modern twist on traditional rice salads, which have been enjoyed in various cultures for centuries. The addition of marinated pork and a tangy balsamic vinaigrette gives this dish a unique and delicious flavor profile.

Ingredients

0.5 cup unsweetened orange juice
3 tbsp vegetable oil, divided
2 tbsp balsamic vinegar or red wine vinegar
2 tsp honey
1 tsp grated orange peel
1 tsp dijon mustard
0.75 lb (340 g) pork tenderloin
3 cup cooked brown rice
1 pt (473 ml) fresh strawberries, sliced
1 cup seedless red or green grapes, halved
lettuce leaves
0.5 cup flaked coconut, toasted

How to prepare

In a large bowl, combine orange juice, 2 tbsp oil, vinegar, honey, orange peel, and mustard.
Cut the pork into 0.25 inch slices, then cut each slice into julienne strips.
Add the pork to the marinade and stir to coat. Marinate in the refrigerator for 4 hours or overnight.
Drain the pork, reserving the marinade. Transfer the marinade to a small saucepan and heat it to boiling. Boil for 1 minute, then remove from heat.
Heat the remaining 1 tbsp oil in a large skillet over medium-high heat until hot. Cook the pork, stirring, until it is no longer pink, about 5 to 7 minutes. Drain any excess liquid. Remove from heat and let it cool.
In a large bowl, combine the cooked pork, rice, strawberries, and grapes.
Pour the marinade over the salad and toss well.
Serve immediately on lettuce leaves.

Variations

Swap out the pork for grilled chicken or tofu for a vegetarian option.
Add in your favorite nuts or seeds for extra crunch and protein.
Experiment with different fruits like mango or pineapple for a tropical twist.

Cooking Tips & Tricks

Make sure to marinate the pork for at least 4 hours to allow the flavors to fully develop.

- Toasting the coconut adds a nutty flavor and crunchy texture to the salad.

- Be sure to cook the pork until it is no longer pink to ensure it is fully cooked.

Serving Suggestions

This salad can be served as a main dish for a light lunch or dinner, or as a side dish alongside grilled chicken or fish.

Cooking Techniques

Marinating the pork adds flavor and helps to tenderize the meat, while toasting the coconut enhances its nutty flavor.

Ingredient Substitutions

If you don't have orange juice, you can use pineapple juice or apple cider vinegar as a substitute. You can also use white rice instead of brown rice if preferred.

Make Ahead Tips

You can marinate the pork and prepare the salad ingredients ahead of time, then assemble the salad just before serving for a quick and easy meal.

Presentation Ideas

Serve the salad on a bed of lettuce leaves and sprinkle with toasted coconut for a beautiful and appetizing presentation.

Pairing Recommendations

This salad pairs well with a crisp white wine or a fruity iced tea for a refreshing and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or enjoy cold.

Nutrition Information

Calories per serving

Each serving of Tossed Rice Salad with Balsamic Vinaigrette contains approximately 350 calories.

Carbohydrates

This recipe is a good source of carbohydrates, with the brown rice, strawberries, and grapes providing a healthy dose of complex carbs to fuel your body.

Fats

The vegetable oil and coconut in this recipe provide healthy fats that are essential for brain function and overall health.

Proteins

The pork in this salad is a great source of protein, which is important for muscle growth and repair.

Vitamins and minerals

The strawberries and oranges in this salad are rich in vitamin C, while the brown rice provides essential minerals like magnesium and selenium.

Alergens

This recipe contains coconut, which may be an allergen for some individuals. Be sure to check for any food allergies before preparing this dish.

Summary

Overall, this salad is a well-rounded dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Tossed Rice Salad with Balsamic Vinaigrette is a delicious and nutritious dish that is perfect for a light and refreshing meal. With a balance of flavors and textures, this salad is sure to become a new favorite in your recipe rotation.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to make. It was a warm summer day, and I had been invited to a potluck picnic with some friends. As I was browsing through my collection of cookbooks for inspiration on what to bring, I stumbled upon a recipe for Tossed Rice Salad with Balsamic Vinaigrette. The combination of fluffy rice, crisp vegetables, and tangy vinaigrette sounded absolutely delightful.

I had never made a rice salad before, but I was excited to give it a try. The recipe looked relatively simple, with just a few ingredients and some basic cooking techniques. I gathered up all the necessary items and got to work in the kitchen.

The first step was to cook the rice. I measured out the rice and water, added a pinch of salt, and let it simmer on the stove until it was perfectly fluffy. While the rice was cooking, I chopped up some colorful bell peppers, crunchy cucumbers, and juicy tomatoes to add to the salad.

Once the rice was done cooking, I let it cool slightly before tossing it with the fresh vegetables in a large mixing bowl. The colors and textures of the ingredients looked so beautiful together, like a vibrant summer garden on a plate.

Next, I whipped up a simple balsamic vinaigrette to drizzle over the salad. I mixed together some balsamic vinegar, olive oil, Dijon mustard, honey, and a sprinkle of salt and pepper. The sweet and tangy flavors of the vinaigrette complemented the savory rice and vegetables perfectly.

I poured the vinaigrette over the salad and gently tossed everything together, making sure each bite would be bursting with flavor. The aroma of the fresh ingredients and the tangy vinaigrette filled the kitchen, making my mouth water in anticipation of the first bite.

As I took a taste of the Tossed Rice Salad with Balsamic Vinaigrette, I was immediately transported to a sunny garden party with friends, surrounded by laughter and good food. The salad was a hit at the potluck picnic, with everyone asking for the recipe and going back for seconds.

From that day on, the Tossed Rice Salad with Balsamic Vinaigrette became a staple in my cooking repertoire. I would make it for family gatherings, picnics in the park, and even as a light and refreshing weekday lunch. It was a versatile dish that could be served warm or cold, making it perfect for any occasion.

Over the years, I continued to tweak the recipe, adding new ingredients and flavors to make it my own. Sometimes I would throw in some toasted nuts or dried fruit for a bit of crunch and sweetness. Other times, I would mix in some fresh herbs like parsley or basil for a pop of freshness.

Each time I made the Tossed Rice Salad with Balsamic Vinaigrette, I would think back to that warm summer day when I first discovered the recipe. It had become more than just a dish to me; it was a memory of good times shared with loved ones and a reminder of the joy that cooking and sharing food can bring.

As I grew older, I passed the recipe down to my children and grandchildren, hoping that they too would find joy in creating and sharing this delicious dish. And so, the tradition of making Tossed Rice Salad with Balsamic Vinaigrette lived on, a reminder of the power of good food and good company to bring people together.