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Rice and Fruit Salad

If you’re making rice for dinner, why not a bit extra to make this salad the next day? This is a great recipe for when it’s just too hot to cook. And it uses fresh fruits that are in season this time of year.

If you are taking this dish to a potluck dinner, wait until you arrive to add the fresh fruit. It will not have to be heated or refrigerated.

Rice and Fruit Salad


  • 2 cups of cooked long-grain rice, cooled
  • 2 Tablespoons olive oil
  • 2 Tablespoons orange juice
  • 1 Tablespoon vinegar
  • 2 teaspoons chopped shallots
  • salt and pepper to taste
  • 1 cup chopped fresh peach
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh strawberries
  • 3 Tablespoons chopped almonds


  1. Heat a small, dry skillet. Add almonds and stir until toasted.
  2. In a small bowl, whisk together the oil, juice, vinegar, shallots, salt, and pepper.
  3. In a large salad serving bowl, toss together gently the almonds, cooked rice, peach and berries.
  4. Add dressing to salad and toss gently again.

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About the author

Carma Spence has been experimenting in the kitchen since she was four years old and loves trying out new recipe ideas. She is the author of Bonkers for Bundt Cakes and Your Perfect Pie, as well as author and contributor to several more non-food-related books. With Carma's Cookery, she is taking her passion for empowering people and blending it with her passion for cooking, gift-giving and entertaining.

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