Fruited Rice Salad

This fruited rice salad mixes cooled long-grain rice with mandarin oranges, halved red grapes, golden raisins, and sliced almonds, then dresses it all in a tangy Dijon and apple cider vinegar vinaigrette. The reserved mandarin juice goes right into the dressing for extra citrus punch.

Cooling the rice uncovered in the fridge is a small detail that matters. Covered rice traps steam and turns gummy. Fifteen minutes uncovered dries the surface just enough so the grains stay separate when tossed with the fruit and dressing.

The Dijon mustard in the dressing acts as an emulsifier, keeping the oil and vinegar from separating, and it adds a sharp, peppery bite that keeps the salad from tipping too far into sweetness.

Pro Tips

• Cool the rice completely before mixing with the fruit. Warm rice wilts the grapes and makes the almonds soggy.
• Halve the grapes so they release their juice into the salad and are easier to eat in each forkful.
• Toss gently. The mandarin segments are delicate and fall apart with aggressive mixing.

Variations

• Add diced celery for a savory crunch that balances the sweet fruit.
• Use wild rice or a rice blend for a nuttier flavor and more visual interest.
• Swap golden raisins for dried cranberries for a tangier, more colorful salad.