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Rice & Olive Salad

Rice & Olive Salad

4 servings

1/2 cup dried cranberries
1 cup leftover steamed rice (I used Japanese white medium-grain)
1/2 cup Lindsay Large Pitted Black Ripe Olives, halved
1/3 cup pine nuts
1 large Roma tomato, diced
1 clove garlic, finely chopped
1 teaspoon finely chopped parsley

For the vinaigrette:
1 1/2 tablespoons olive oil
1 tablespoon toasted sesame oil
1 tablespoon seasoned rice vinegar
2 teaspoons freshly squeezed lime juice
pinch of salt

1. Put the dried cranberries in a bowl, add enough water to cover them, and let them soke for 10 minutes.  Put the rice into a mixing bowl, and add the olives, pine nuts, tomatoes, garlic, and parsley.  Drain the cranberries and add them to the bowl, then toss everything together.

2. Make the vinaigrette: Put all of the vinaigrette ingredients into a small bowl and whisk them together until all the ingredients are well-combined.

3. Pour the vinaigrette over the salad and toss to coat.  Refrigerate until ready to be put into an airtight container in a lunchbox.

* Variations: You can use whatever ingredients you have on hand.  This would be equally delicious made with fresh basil or cilantro.  You could also soak the dried cranberries in orange juice to give them a bit of extra tang.  Use the ingredients that your child loves best!  Possible additions might be nuts (pecans, slivered almonds, etc.), cheese (crumbled feta, shredded cheddar, etc.), a bit of toasted coconut, etc.