Tangy citrus salad makes tasty meal

April 17, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

For an extra boost of nutrition and great taste, add plump, pitted prunes to your salad. Convenient, ready-to-use pitted prunes, made from dried plums, provide such nutrients as vitamin A, potassium, iron and dietary fiber, as well as sweet, fruit flavor.

Citrus Rice Pilaf Salad 1 package (7.2 or 6.9 ounce-size) rice pilaf mix

1 tablespoon vegetable oil

1/2 cup orange juice

1 cup halved pitted prunes, about 6 ounces

1/2 cup sliced radishes

1/2 cup sliced green onions

1 tablespoon white wine vinegar

1/2 to 1 teaspoon finely grated orange peel

Dash hot pepper sauce

Lettuce leaves

Cook rice pilaf mix (available in the rice aisle in most grocery stores) as the package directs, substituting one tablepoon vegetable oil for the butter and substituting one-half cup orange juice for one-half cup of the water. Remove from heat. Mix in prunes; cool to room temperature. Mix in remaining ingredients except lettuce. To serve, line four plates with lettuce and top with rice mixture, dividing equally. Garnish with orange slices if desired. Makes four servings.

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