Rice Salad with Tangerine Balsamic Vinaigrette #ad

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I received a sample of Tangerine Balsamic Vinegar from Devo Olive Oil Co. for my honest review.  Any opinions expressed are my own.

I am a big fan of rice salads. I am sure I have mentioned this before; they are excellent vehicles for dealing with leftovers. I ALWAYS make extra rice when I’m cooking rice so I have it for a rice salad or for fried rice.  I was sent a sample of Devo Olive Oil’s new Tangerine Balsamic Vinegar and I knew exactly what I was going to do with it. I must say that the tangerine flavor came through quite well in this vinegar. I’m going to have to get more of this because it can go with so many things.

Rice Salad with Tangerine Balsamic Vinaigrette

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6 oz cooked tuna (or chicken or pork) cut into chunks
Sweetened omelette* cut into chunks
2 cups cooked rice – mine was Jasmine
1 avocado cut into chunks
1 cup strawberries cut into chunks
1 orange supremed and cut into pieces, juice reserved
leftover vegetables if you have them – I had about a cup of broccoli

*Sweetened omelette is made by whisking two eggs with 2 tsp sugar and 1 tsp soy sauce and a healthy pinch of salt. Heat a pan over med-high heat, when hot add 1 tsp butter. Pour in egg mixture and prepare like traditional omelette. When cooked flip onto a cutting board to cool. Cut into bite sized pieces.

For the vinaigrette:

2 TBS tangerine balsamic vinegar
1 TBS canola oil
salt and pepper to taste

Make sure all of your ingredients are at room temperature and gather them together.

Add them all to a bowl, rice on the bottom.

Add in the reserved fresh orange juice and gently mix. Let this sit while you make the vinaigrette; just mix the ingredients together until they emulsify and adjust the seasoning to taste.

Pour the vinaigrette over the rice mixture and toss gently.

The tangerine flavor in the balsamic vinegar really brought this salad together. I honestly don’t think it would have been as good without that extra citrussy backdrop.

All of the flavors in the salad came together in a delicious way; hubby went back for THIRDS! I even had seconds which is very rare. The fruit, the avocado, the tuna and the egg were just perfect together and the vinegar was the perfect hit of acid to go with all the richness.

Rice salads are perfect vehicles for experimenting with different flavors. And as I said, excellent for leftovers – you can take last night’s meal and make it brand new!

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Disclosure:  I was sent free samples from Devo Olive Oil Co. for my honest review. I received no compensation for this post.

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