“Rice to the Rescue!” Recipe Contest Winner - Susan Runkle Yield: Makes 4 servings.

3 cups cooked brown rice 3/4 cup dried cranberries 1 mango, chopped 3/4 cup chopped pecans, toasted 3/4 teaspoon ground black pepper 1/2 cup raspberry vinaigrette dressing 1/4 cup plus two tablespoons fresh chopped parsley, divided   In large bowl, combine rice, cranberries, mango, pecans, pepper, vinaigrette and 1/4 cup parsley. Toss well. Garnish with remaining parsley.

Meal Part: Salad   Preparation: Quick and Easy   Main Ingredient: Fruit, Nuts   Cuisine Type: American

Nutrition Facts Calories 302   % Daily Value* Total Fat 10g Sodium 281mg Total Carbohydrate 50g Dietary Fiber 5g Protein 4g