Pomegranate Rice Salad

This beautiful salad can make a main course luncheon dish or side salad for a vegetarian meal. It is the perfect bring-along Autumn salad!

Makes about 6 cups.

Ingredients:

• 2 medium pomegranates
• 3 c cooked rice
• 1/2 c red bell pepper, finely diced
• 1/2 c celery, finely chopped
• 1 chopped parsley or cilantro
• 1/2 c dried cranberries
• 1/2 c unsalted peanuts
• 2 tsp olive oil
• 4 tsp seasoned rice vinegar
• 1 tsp dry mint (or 1 Tbsp minced fresh)

Directions:

1. Score circumference of pomegranates with a sharp knife. Twist apart. Pull out seeds and place them in a large salad bowl, removing all membranes.
2. Add red bell pepper, celery, parsley, cranberries, and peanuts.
3. Pour over the oil and vinegar. Sprinkle on the mint. Toss salad gently. Serve immediately or chill and serve within two days.