Chorizo Rice Salad

Servings 4 servings
Prep Time


  • 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.