Easy recipe Easy Recipe Harvest Home Salad

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Makes six servings. ⅓ cup slivered almonds ¼ cup almond (Recipes by ingridients almond) oil two tablespoons raspberry vinegar (Recipes by ingridients vinegar) ½ teaspoon Dijon-style mustard (Recipes by ingridients mustard) ½ teaspoon fines herbes ¼ teaspoon ground white pepper one small pear, cored and diced one½ cups cooked white rice (cooked in chicken broth) one½ cups cooked brown rice (cooked in chicken broth) ½ cup chopped cranberries ¼ cup diced dried apricots ¼ cup thinly sliced green onions two tablespoons chopped fresh parsley one tablespoon grated orange peel radicchio leaves Directions Spread almonds in single layer on baking sheet. Bake at about three hundred and fifty°F for about five to eight minutes, stirring occasionally, until lightly browned. Cool. Combine, vinegar (Recipes by ingridients vinegar) , mustard (Recipes by ingridients mustard) fines herbes and pepper whisk in oil. Toss diced pear with dressing. Combine white rice, brown rice, cranberries, apricots, onions, parsley and orange peel. Easy Recipe Harvest Home Salad. Stir in almonds, diced pear and dressing mix well. Easy Recipe Harvest Home Salad. Serve salad in radicchio leaf cups..