Chorizo Rice Salad

Chorizo Rice Salad


4 servings


  • 2 cups cooked rice
  • 1 pound Lunds/Byerly's Fresh Chorizo Sausage, cooked, sliced thin
  • 1 cup sliced red onion
  • 1 cup cherry tomato halves
  • 1 cup shredded carrots
  • 2 tablespoons minced flat leaf parlsey
  • 3/4 cup Plantation Sweets Vidalia Onion & Vinaigrette Dressing
  • salt and pepper to taste
  • 1 bag spinach, shredded, 10 ounce
  • 3/4 cup Good Sense Honey Roasted Sunflower Nuts


  1. In large mixing bowl, combine the rice, chorizo, onion, tomatoes, carrots and parsley. Pour vinaigrette over and toss to coat. Season with salt and pepper to taste.
  2. Divide spinach onto 4 individual serving plates. Spoon rice mixture over and sprinkle with sunflower nuts.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.