A Refreshing Summer Salad

Bitayavon Magazine

Popped Rice Strawberry Salad

Serves: 8

Popped rice elevates the flavors of this tasty and crunchy summer crowd pleaser.

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)

1 cup mayonnaise

½ cup sugar

½ cup vinegar

2 garlic cloves, crushed and finely chopped

A few tbsp water

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

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Bitayavon’s Summer issue available in stores and newsstands near you is sure to blow you away and fulfill even the biggest kosher foodie’s desires.

With over 100 recipes and tips, amazing photos and articles like Grill Your Way, Going Gluten Free, Gourmet Desserts, Eating in Season: Unique Summer Salads, menus for the 9 days, Georgia on my mind, Wagyu Beef: is it worth the hype? and so much more.

For more information go to www.bitayavon.com. You can also follow us on facebook at www.facebook.com/bitayavonmagazine.