Fruity Riced Veggie Salad



3 tablespoons extra virgin olive oil

3 tablespoons lemon juice

3 tablespoons plain Greek yogurt

2 tablespoons honey

3/4 teaspoon sea salt, or to taste

Freshly ground pepper to taste


1 (15 to 16-oz.) package fresh riced vegetable medley or riced broccoli*

1/3 cup slivered almonds, toasted

1/4 cup Mariani Dried Cranberries

1/4 cup Mariani Raisins

1/4 cup minced red onion

*May substitute 3 3/4 cups of any fresh riced vegetables.


Starting with a refrigerated package of riced veggies makes this salad come together quickly. You’ll find these veggies in the produce department.

Prep time: 20 minutes

Serves: 4 to 6

  1. Whisk together all dressing ingredients in a large bowl.
  2. Add salad ingredients and toss well to coat. Salad may be prepared several hours in advance and stored tightly covered in the refrigerator. This salad is best eaten the same day it’s prepared.

Nutritional Info Per Serving (% based upon daily values)

Calories: 250, Total Fat: 14g, Saturated Fat: 1.5g, Monounsaturated Fat: 9.2g, Polyunsaturated Fat: 2.1g, Cholesterol: 0mg, Sodium: 230mg, Carbohydrates: 31g, Dietary Fiber: 4g, Sugars: 14g, Protein: 5g, Vitamin D: 0mcg, Calcium: 60mgs , Iron: 1mg, Potassium: 500mg