RICE****Arugula, Dried Cherry and Wild Rice Salad

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26/09/15 - Very good. This makes way more than 3 servings for us - I served it with Dan's mom's lemon chicken though.

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  • 3

Ingredients

  • Salad
  • 1/2 cup wild rice, rinsed
  • 1/4 cup (22 grams) sliced almonds
  • 2 cups arugula
  • 1/4 cup coarsely chopped fresh basil (in my portion only - forgot this)
  • 1/4 cup (35 grams) dried sour cherries or cranberries, chopped
  • 2 1/2 tablespoons (20 grams) crumbled feta
  • Lemon dressing
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon honey or maple syrup
  • 1 small clove garlic, pressed or grated
  • salt and freshly ground black pepper, to taste

Preparation

Step 1

Cook the wild rice and let it cool.

To toast the almonds, warm one teaspoon olive oil in a small skillet over medium-low heat. Add the almonds and a pinch of salt and cook until they’re turning lightly golden and fragrant, about 4 to 5 minutes, stirring frequently. Set aside to cool.

In a small bowl, whisk together the dressing ingredients until emulsified.
To assemble the salad, transfer the cooled rice to a large bowl. Add the arugula, chopped basil, almonds, sour cherries and feta. Pour in the dressing, toss well and season to taste with additional salt and pepper (be sure to add enough salt so that the flavors really sing!). Set the salad aside for 10 minutes before serving, to give the rice time to soak up some of the dressing.

Storage suggestions: This salad keeps well in the refrigerator, covered, for two to three days. You might need to wake up leftovers with an extra drizzle of olive oil and squeeze of lemon (the rice absorbs the dressing over time).

Nutrition Facts


3 Servings

Amount Per Serving
Calories 188.9
Total Fat 14.2 g
Saturated Fat 2.3 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 9.1 g
Cholesterol 3.2 mg
Sodium 89.2 mg
Potassium 181.5 mg
Total Carbohydrate 13.1 g
Dietary Fiber 2.1 g
Sugars 4.1 g
Protein 4.6 g

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