Need a last-minute side? Sunny Anderson is here to the rescue with this easy Waldorf salad-inspired rice dish that's loaded with julienned apples, candied walnuts, crispy fresh celery and chewy dried cranberries.
Sunny's tip #1: Rinse rice in a colander until the water turns clear beneath before cooking to achieve a less sticky texture.
Sunny's tip #2: If serving room temperature, you can also arrange the arugula or spinach on a platter as the base and pour the rice over the top.
Make the dressing: In a medium bowl add the sour cream, orange juice, orange zest, honey, chives a pinch of salt and a few grinds of pepper. Taste and season again with salt, if needed. This should be a loose dressing.2.
Make the salad: In a large bowl add the warm cooked rice, arugula, apple, walnuts, celery, and dried cranberries. Toss while dry to mix and wilt the greens, then add a spoonful of dressing at a time, tossing between additions, until the salad is slightly dressed as you like. Top with shaved cheese and serve warm or room temperature.