Orange Apricot Rice Salad - cooking recipe

Ingredients

Dressing
1/4 teaspoon garlic powder
1 teaspoon orange zest
2 tablespoons orange juice
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Salad
3 cups cold cooked rice (I use brown rice.)
1 cup baby spinach leaves, losely packed and torn into bite-size pieces
1/2 cup chopped dried apricot
3 green onions, sliced
pine nuts, toasted

Preparation

Mix all ingredients for the dressing together and set aside.
In large bowl add all the salad ingredients, except pine nuts.
Pour dressing over rice mixture tossing to coat.
Cover and refrigerate at least 1 hour before serving.
Sprinkle with toasted pine nuts and serve.
The cooking time does not include the time to prepare the rice, it is the refrigeration time needed for salad.