California Rice Salad

Ingredients

• 1.5 cups arugula packed
• 0.5 pound bacon crumbled cooked drained
• 1 tablespoon dijon mustard 
• 2 cups rice white instant uncooked
• 0.3 cup olive oil 
• 20 ounce dole® pineapple chunks canned
• 0.5 cup onion red sliced
• 6 servings salt and pepper to taste

Equipment

• bowl
• whisk

Directions

1. Prepare rice according to package directions.
2. Drain pineapple; reserve 1/4 cup juice.
3. Combine rice, pineapple chunks, arugula, bacon and onion in large bowl.
4. Whisk together olive oil, reserved juice and mustard in small bowl.
5. Add salt and pepper to taste.
6. Pour over rice mixture; toss to evenly coat.