California Rice Salad

You will need

• 1 can (398mL) DOLE^® Pineapple Chunks
• 4 cooked white rice
• 1 1/2 cups packed arugula or spinach
• 1/2 lb (250g) bacon, cooked, drained and crumbled
• 1/2 cup sliced red onion
• 1/3 cup olive oil
• 1 tbsp Dijon-style mustard
• - Salt and pepper, to taste

Method

1. Drain pineapple; reserve 1/4 cup of the juice.
2. In large bowl, combine rice, pineapple chunks, arugula, bacon and onion.
3. Whisk together olive oil, reserved juice and mustard in small bowl. Season with salt and pepper. Pour over rice mixture; toss to evenly coat.