Rice Salad with Pineapple, Cucumbers, and Pecans

Ingredients

• 1 cup long grain rice 3 cups cooked
• 1 1/4 cups of cold water
• 1 teaspoon Kosher salt
• 3 tablespoons pineapple juice
• 3 tablespoons lime juice
• 1/2 cup olive oil
• Zest of 1 lime
• 1 tablespoon honey
• Pinch Kosher salt
• Pinch freshly ground black pepper
• 1 cup pineapple chunks
• 1/2 cup pecans chopped and toasted
• 1/2 cup green onions
• 1/2 cup cucumber diced
• 1/2 cup mint leaves reserve a few for garnish
• 1 cup goat cheese crumbled (optional)
• 1/4 cup cranberries
• 6 slices cooked bacon chopped
• Pineapple lime vinaigrette
• In a medium pan, bring rice and water to a boil. Once it reaches a boil, turn down to a simmer and place the lid on for about 10 minutes.
• After 10 minutes, turn the heat off and leave the lid on for another 10 minutes.
• Remove rice to a bowl and place in the refrigerator to cool a bit before adding the rest of the salad ingredients.
• In a Mason Jar, add all dressing ingredients and shake vigorously together until well incorporated.
• In a large mixing bowl, add rice and salad ingredients. Pour the dressing over the ingredients and mix it all together.
• Serve room temperature in large serving platter or bowl and garnish with more mint leaves and toasted pecans.