California Rice Salad - cooking recipe

Ingredients

2 cups instant white rice, uncooked
1 (20 ounce) can DOLE(R) Pineapple Chunks
1 1/2 cups packed arugula or spinach
1/2 pound bacon slices, cooked, drained and crumbled
1/2 cup sliced red onion
1/3 cup olive oil
1 tablespoon Dijon mustard
Salt and pepper to taste

Preparation

Prepare rice according to package directions.
Drain pineapple; reserve 1/4 cup juice.
Combine rice, pineapple chunks, arugula, bacon and onion in large bowl.
Whisk together olive oil, reserved juice and mustard in small bowl. Add salt and pepper to taste. Pour over rice mixture; toss to evenly coat.