Popped Rice Strawberry Salad
Ingredients
1 pint strawberries
1 head iceberg lettuce thinly sliced
1 hothouse cucumber, sliced into ¼ inch circles
1 small red onion, thinly sliced
2 avocados, cubed
1 cup par cooked long grain rice (use the rice from the rice pilaf mixes widely available in most supermarkets and grocery stores)
Dressing
1 cup mayonnaise
½ cup sugar
½ cup vinegar
2 garlic cloves, crushed and finely chopped
A few tbsp water
Preparation:
Mix dressing ingredients in container
Heat a nonstick pan on medium high heat
Add a few tablespoons of oil
Place rice in pan a bit at a time for about 30 seconds until rice puffs up a bit
Set aside to sprinkle on salad. Popped rice can be stored in covered container for a few weeks.
Combine sliced iceberg, strawberries, cucumber, avocado cubes, and red onions in a large salad bowl
Pour dressing ingredients on top of salad
Sprinkle with popped rice