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California Rice Salad

COOK TIME: 30 Minutes
MAKES: 4 - 6 Servings


1 can (19 oz.) DOLE® Pineapple Chunks (540 mL)
4 cups cooked white rice (760 g)
1-1/2 cups packed arugula or spinach (340 g)
½ pound bacon, cooked, drained and crumbled (230 g)
½ cup sliced red onion (75 g)
1/3 cup olive oil (80 mL)
1 tablespoon Dijon-style mustard (15 mL)
Salt and pepper to taste


Drain pineapple; reserve 1/4 cup (60 mL) juice.

Combine rice, pineapple chunks, arugula, bacon and onion in large bowl.

Whisk together olive oil, reserved juice and mustard in small bowl. Salt and pepper to taste. Pour over rice mixture; toss to evenly coat.

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