Asian Citrus Rice Salad – Taste The Sunshine!
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Argo cornstarch, Asian citrus salad, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
There is just something about citrus flavors that just screams summertime.
I love the way fresh lemons, limes, and oranges taste on a hot day and I especially enjoy cooking with them. If you’re looking for a fresh, crisp taste then consider whipping up a batch of this delicious rice with citrus vinaigrette cold salad. It tastes uh-mazing. The first time I had it was at a spring baby shower. I asked my friend what it was and she told me and gave me the web URL as to where it could be found. Now, I get to share it all with you 🙂
Before you begin making this salad please be advised that there are almonds in it. My youngest son is quite allergic to tree nuts so I’ll be leaving them out when I make this recipe.
If you need to leave the nuts out, go for it, I’m sure the salad will still taste amazing. Enjoy!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: You can swap out the rice for quinoa if you prefer.