RCI-RC.004.0230.001
Rice and Bacon Salad
Makes 4 servings
Prep10 min
Cook0 min
Total10 min
Servings4
Difficultyintermediate
Ingredients
- cooked rice2 cupscooled to room temperature
- fresh tomato1 mediumchopped, drained
- fresh Broccoli flowerets3/4 cupblanched
- Bacon1/2 poundcooked, coarsely chopped, divided
- 1/3 cup
- 1 tablespoon
- 1 tablespoon
- 1 unit
- 1 unit
Method
1
Cook the rice according to package directions and allow it to cool completely to room temperature, about 15 minutes.
2
While rice cools, blanch the broccoli flowerets in boiling salted water for 2-3 minutes until tender-crisp, then drain and set aside.
3
Cook the bacon in a skillet over medium-high heat until crispy, about 8-10 minutes, then transfer to paper towels and chop coarsely into bite-sized pieces.
4
Chop the fresh tomato into bite-sized pieces and place in a fine strainer or cheesecloth to drain excess moisture for 2-3 minutes.
5
Whisk together the mayonnaise, milk, and sugar in a small bowl until smooth and well combined.
6
In a large mixing bowl, combine the cooled rice, drained tomato, blanched broccoli, and two-thirds of the chopped bacon, reserving the remaining bacon for garnish.
7
Pour the mayonnaise dressing over the rice mixture and toss gently until all ingredients are evenly coated.
8
Season with salt and ground black pepper to taste, adjusting as needed.
9
Arrange fresh spinach leaves on a serving platter or individual plates and top with the rice and bacon salad.
10
Sprinkle the reserved bacon pieces over the top as garnish and serve immediately or chill until ready to serve.