Posted: January 21 2011 in RecipesSalads

3 cups cooked Rice Select’s Texmati Brown Rice
3/4 cup dried cranberries
1 mango, chopped
3/4 cup chopped pecans, toasted*
3/4 teaspoon ground black pepper
1/2 cup raspberry vinaigrette dressing
1/4 cup plus two tablespoons fresh chopped parsley, divided

In large bowl, combine rice, cranberries, mango, pecans, pepper, vinaigrette and 1/4 cup parsley. Toss well. Garnish with remaining parsley.

Recipe from Rice Select’s website