Posted by: Summer LaPress “My mom and I first made this recipe after visiting the beach in Charleston, South Carolina,” says Summer. “Every restaurant had the most delicious fresh fish. Before we left, we bought some grouper at a fish shack that had been caught that morning, and we took it home in a cooler. We also ate rice native to South Carolina, and we were able to find it in stores back home in Greenville. So we came up with this recipe to remind us of our trips to the beach!” - Summer LaPress, Age 9, South Carolina Makes 8 Servings Ingredients: For the Rice Salad: 2 cups Carolina Gold rice or wild rice 10 ounces baby spinach, stems trimmed and leaves roughly chopped ½ red onion, peeled and diced 1 pint multicolor cherry tomatoes, halved 3 cups red grapes, halved For the Vinaigrette: ½ cup ruby red grapefruit juice ¼ cup balsamic vinegar ...
Comments
Post a Comment