Easy Rice Salad

This recipe was inspired by a dish called "Riso Salad" at the Beach Chalet in San Francisco. When the restaurant opened in the nineties, the salad was on the menu, and my friend, Carol, and I loved it. Later, it was removed, so I decided to "fake it until you make it" by trying my own version. Easier than making risotto, I use box rice pilaf and add what I have on hand.

One box Rice Pilaf mix

One stalk of celery, chopped

3-4 scallions or 1/4 C red onion, chopped

One carrot, sliced thin

One tomato, chopped, or handful of grape tomatoes, halved

Avocado, 1/2 to whole, cut up

Dried cranberries, 1/4 to 1/2 C

Feta cheese , 3 tbs.

Optional: cooked chicken chunks, 2 pieces cut-up pre-cooked bacon, cut-up tofu, sliced almonds, etc.

Prepare the pilaf according to box instructions. When done, chill for up to two hours. Remove from the refrigerator, and separate rice kernels with a spoon. Add chopped ingredients, and mix well.

Add cooked chicken chunks, pre-cooked bacon, tofu, etc. If I use chicken, I drizzle balsamic vinegar sparingly over the whole thing. Serve on lettuce leaves.

Enjoy! [Refrigerate, and it's better the second day.]