Recipe - Blueberry Rice Salad

3 cup Cooked rice, room temp.
One half cup Toasted cut or sliced up almonds
1 cup Resh blueberries
One half cup Vinaigrette

COOKS NOTE: One cup of uncooked rice wil yield approximately 3 cups when
cooked. To toast cut or sliced up almonds, place them in a single layer on a
jellyroll pan or baking sheet. Place i n middle of a 350degree oven for
approximately 5 minutes or until lightly toasted. Watch them carefully
because thay burn easily. Procedure: In a medium bowl, combine rice,
blueberries and almonds; lightly toss to combine. Stir vinaigrette and
measure One half cup. Add the One half cup vinaigrette to rice mixture and lightly
toss. Taste. Add a little more vinaigrette if necessary. Presentation:
Serve with tangy lamb kebabs.

Recipe By : Foodview

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini