Pear and Walnut Rice Salad on a serving platter with drizzled Blue Cheese Vinaigrette.

Pear and Walnut Rice Salad with Blue Cheese Vinaigrette

"Rice to the Rescue!" Recipe Contest Winner - Ellie Mathews

  • Servings


  • 3 cups cooked medium or long grain brown rice
  • 1 large firm pear (anjou or bartlett), cored and diced
  • 3 medium green onions, chopped
  • ½ cup walnuts, coarsely chopped, toasted
  • ⅓ cup blue cheese, crumbled
  • ⅓ cup prepared vinaigrette (garlic, herb or raspberry)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • dried cranberries (optional)


  • Combine all ingredients in medium bowl; toss to coat. Serve immediately over lettuce leaves and top with dried cranberries, if desired.

Recipe Notes

To toast walnuts, do not chop before toasting. Preheat oven to 350. Place nuts on a baking sheeting. Bake 5 to 10 minutes or until the nuts are golden brown. Stir or shake the pan during toasting, so the nuts brown evenly.

Nutrition Facts

  • Calories 260
  • Total Fat 13g
  • Cholesterol 5mg
  • Sodium 450mg
  • Carbohydrates 31g
  • Dietary Fiber 4g
  • Protein 6g