Arugula and Wild Rice Salad
Ingredients
The salad
-
1
cup
wild rice, rinsed
-
½
cup
sliced almonds
-
1
teaspoon
olive oil
-
5
ounces
arugula (about 5 packed cups)
-
½
cup
coarsely chopped fresh basil
-
½
cup
dried tart cherries or cranberries, chopped
-
½
cup
crumbled feta or goat cheese
Lemon dressing
-
¼
cup
olive oil
-
2
tablespoons
lemon juice (from 1 medium lemon)
-
2
teaspoons
Dijon mustard
-
1
teaspoon
honey or maple syrup
-
1
medium clove
garlic, pressed or minced
-
¼
teaspoon
fine sea salt
-
to taste
freshly ground black pepper
Instructions
- Cook the wild rice in boiling water for 40 to 55 minutes until tender, then drain and cool.
- Toast the almonds in a skillet with olive oil and salt until golden, then set aside to cool.
- Whisk together the dressing ingredients in a small bowl until blended.
- In a large bowl, combine the cooled rice, arugula, basil, almonds, dried cherries, and feta.
- Pour the dressing over the salad, toss well, and adjust seasoning with salt and pepper.
- Let the salad sit for 10 minutes before serving to allow flavors to meld.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
8g
Sodium
200mg
Cholesterol
20mg
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