Crispy Rice Salad with Mango and Roasted Orange Peppers
Ingredients
Salad Ingredients:
1 cup cooked jasmine or basmati rice (preferably day-old)
2 tablespoons vegetable oil (for frying)
1 ripe mango, diced
1 cup corn kernels (2 cobs)
1 cup Early Girl tomatoes, quartered
1 cup brussels sprouts, sliced and roasted (broil for 6 min in oven)
2 roasted orange peppers, sliced (broil for 6 minutes in oven)
2 heads of green Little Gem lettuce, leaves separated and washed
1/4 cup fresh cilantro
Salt and pepper
Dressing Ingredients:
3 tbsp olive oil
1 tbsp lime juice
1 tsp honey
1 clove garlic, minced
½ tsp salt
½ tsp pepper
Directions
Prepare the Crispy Rice: In a large skillet, heat the vegetable oil over medium-high heat. Add the cooked rice, pressing it down into an even layer. Let it cook undisturbed for about 5-7 minutes or until the bottom is golden and crispy. Carefully flip the rice over in sections to crisp the other side (or you can break it up into smaller pieces if preferred). Cook for another 5-7 minutes until crispy. Remove from heat and let cool.
Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, honey, minced garlic, salt, and pepper. Adjust seasoning to taste.
Prepare the Salad: In a large bowl, combine the diced mango, corn, halved Early Girl tomatoes, brussels sprouts and roasted orange peppers. Gently fold in the chopped cilantro. Drizzle the dressing over the salad mixture and toss gently to combine.
Assemble the Salad: Arrange the Little Gem lettuce leaves on a large serving platter or individual plates and spoon the salad mixture onto the lettuce. Top the salad with crispy rice and indulge in the fresh and local Talley produce in your bowl.
