Brown Rice Salad with Cranberries and Almonds


Brown Rice Salad with Cranberries and AlmondsIngredients

  • 1 cup uncooked basmati brown rice
  • 2 tbs. rice wine vinegar or your  favorite vinegar
  • 2 tsps. Dijon mustard 
  • ½ tsp. salt-free lemon pepper seasoning blend
  • 1/3 cup extra-virgin olive oil 
  • 1 pkg. salad lettuce mix, (about 4 cups packed leaves) 
  • 1cup dried cranberries, diced 
  • ½ cup sliced almonds


  1. Prepare brown rice following package directions. When brown rice is done, fluff with a fork.
  2. Meanwhile, in a large bowl, whisk together vinegar, mustard, lemon pepper seasoning.
  3. Whisk in olive oil in a thin steady stream until dressing thickens.
  4. Add brown rice, salad mix, cranberries and almonds and to bowl and toss to combine.
  5. Serve warm or cover and refrigerate until chilled. 


  • Cooked quinoa, bulgur, or whole-wheat couscous can be substituted for the cooked quinoa, if desired.  
  • Toast almonds for extra flavor, if desired.
Our recipes can be part of a well-balanced food plan. Any alterations made during preparation are at the discretion of the chef and are not included in the nutritional analysis provided.