California Rice Salad

Dole Recipe

Yield: 4 servings
Community Recipe from


  • 20 oz can(s) pineapple chunks
  • 4 cup(s) cooked long grain white rice
  • 1 1/2 cup(s) packed arugula or spinach
  • 1/2 pound(s) bacon cooked, drained and crumbled
  • 1/2 cup(s) sliced red onion
  • 1/3 cup(s) olive oil
  • 1 tablespoon(s) dijon mustard
  • salt and pepper to taste


  1. 1. Drain pineapple; reserve 1/4 cup juice.

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

  3. 3. Whisk together olive oil, reserved juice and mustard in small bowl. Add salt and pepper to taste. Pour over rice mixture; toss to coat evenly.
October 2013

This recipe is a personal recipe added by vermit and has not been tested or endorsed by MyRecipes.

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