- 6
Ingredients
- 1/3 cup red wine vinegar
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup Dijon mustard
- 3 tablespoons chopped fresh basil leaves
- 2 tablespoons chopped green onions
- 1 1/2 teaspoons chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 3 tablespoons extravirgin olive oil
- 3 cups water 1 cup wild rice
- 1 cup (1-inch) cut green beans (about 1/4 pound)
- 1 cup frozen baby lima beans
- 1 cup finely chopped red bell pepper
- 1 cup finely chopped celery
- 1 cup finely chopped red onion
- 1 cup diced plum tomato
- 6 romaine lettuce leaves
- 3 tablespoons slivered almonds, toasted
Preparation
Step 1
Combine first 9 ingredients in a small bowl, stirring well with a whisk. Gradually add oil to the vinegar mixture, stirring constantly.
Bring 3 cups water to a boil in a medium saucepan. Add rice to pan. Cook, covered, 45 minutes or until tender. Drain. Place rice in a large bowl. Add 1/4 cup vinegar mixture; toss well. Cool.
Cook green beans and lima beans in boiling water 4 minutes or until tender. Drain. Rinse with cold water; drain. Add beans, remaining vinegar mixture, bell pepper, celery, onion, and tomato to rice mixture; toss well. Line each of 6 plates with 1 lettuce leaf; top each serving with about 1 1/2 cups salad mixture. Sprinkle each serving with 1 1/2 teaspoons almonds.
342 cal, 11.3 cal, 13.6g protei, 50.1g carb, 10.6g fiber, 443mg sodium