Ingredients

For the dressing

1/4 cup sour cream

1 tablespoon orange juice

Orange zest

1 teaspoon honey

2 tablespoons finely chopped chives

Kosher salt and black pepper

For the salad

2 cups rice, cooked as directed on package (pre-cooked measure)

2 cups baby arugula, or baby spinach loosely packed

1 red-skinned firm apple, cored and julienned

1 cup candied walnuts, gently chopped (plain walnuts are okay too, just toast them)

1 stalk celery, halved lengthwise and very thinly sliced

1/4 cup dried cranberries

For the garnish

1 ounce shaved Pecorino Romano cheese

Chef notes

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.

Preparation

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.

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.

Sunny Anderson's Waldorf Rice

Make a simple, last-minute Thanksgiving side: Waldorf rice

Nov. 26, 201504:10

Recipe Tags

Dinner Entertaining 5 or less ingredients Christmas Easy Fall Kosher Light Party Quick Thanksgiving Vegetarian Winter