I received a free sample of Peach White Balsamic Vinegar for my honest review.
I promised yesterday to give you the recipe for the rice salad I served with the Salmon with Brown Sugar/Chipotle Glaze. It is very easy and as I have mentioned in the past very versatile. I always make extra when I prepare rice so I have it for stir fries or salads. Rice salad is one of my favorite meals for a hot summer night.
This one took advantage of the sweet cherries that are in season right now in my area but grapes would also be good. I served half to the hubby with his dinner and added some leftover meat to the other half for mine. As I wrote – very versatile!
Rice Salad with Cherries and Toasted Pumpkin Seeds
2 cups cooked Jasmine rice at room temperature
2/3 cups pitted fresh cherries, quartered
1/2 cup toasted pumpkin seeds
salt to taste
1 TBS Sweet Georgia Peach White Balsamic Vinegar
Add the rice, cherries and toasted pumpkin seeds to a bowl and gently mix. Add salt to taste. Sprinkle Sweet Georgia Peach White Balsamic Vinegar over mixture and stir. Adjust seasoning if necessary.
The vinegar is sweet and mild enough that nothing else is needed to dress the salad.
Leftover meat can be added if desired.
Which is what I did for my half of the rice salad. I had some venison left over from the night before and I just cut it into small pieces and tossed it in.
The hubby’s was plain and served with his salmon. He said it was a perfect addition to his meal.
I LOVED the soft tang of the vinegar with the super sweet cherries and the crunch of the pumpkin seeds. Each bite was a little explosion of flavor in my mouth.
Disclosure: I received a free sample of Devo Olive Oil Sweet Georgia Peach White Balsamic Vinegar for my honest review. I received no compensation for this post.