The other night I couldn’t sleep, and I was craving the rice and pineapple salad my mom used to make. So the next morning I called her to ask for the recipe. Her response: “I don’t know what’s in that salad. Why are you asking me?” Um, because you used to make it all the time? I named a few possible ingredients I’d found in an internet search for “Pineapple Rice Salad”, but the best she could give me was a “maybe”. So I decided to wing it.
I remembered the salad being slightly sweet, and I figured it had to have something in it to hold the rice and the crushed pineapple together, so I bought cool whip. All the recipes I’d found called for marshmallows, but I just didn’t remember Mom’s salad having marshmallows in it. This is what I ended up with:
I mixed two cups cooked rice (cooled), one can of crushed pineapple (drained), and a small container of blueberries. It actually held together very well, so the cool whip is still sitting in my fridge waiting to bond with some chocolate pudding. It’s a wonderful healthy salad when you want something more substantial than just fruit, but it’s too hot to eat a full meal. I think next time I’ll add some kiwi, too
Update: My nineteen year-old is currently doing the “Insanity” workout plan (lots of cardio) and he says this has been a perfect pre-workout snack.
I’m linking this up to Once a Month Mom on Sunday for Salad Sundays: Blueberry Week. My whole family loves blueberries, so I’m hoping to find lots of new recipes to try!