Blueberry-Walnut Wild Rice Salad

By Hklbrries

Fresh berries, herbs and orange juice are recommended here. This salad may be made up to 2 hours in advance.

Ingredients

• Salad:
• 4 ounces (1/2 cup) coarsely chopped walnuts (may substitute slivered almonds)
• 1 pint (2 cups) blueberries, washed and drained, stems removed
• 1/4 tsp sugar
• 1/2 tsp chopped tarragon
• Salt
• Freshly ground black pepper
• 2 cups wild rice or wild- and white-rice combination, cooked and cooled
• 6 ounces (3/4 cup) veggie turkey, cut into strips or chunks
• 1 head butter lettuce
• 1 orange, peeled, seeded and cut into segments
• Salad Dressing:
• 1/2 cup orange juice
• 2 tbsp champagne vinegar or white wine vinegar
• 1 tbsp chopped flat-leaf parsley
• 2 tbsp chopped thyme
• 1 tbsp walnut oil (optional)

Preparation

Step 1

Salad: Preheat the oven to 350 F. Place walnuts on a rimmed baking sheet and bake at 350 F for 5 to 7 minutes, until lightly toasted. Set aside to cool.

In a large bowl, combine the blueberries, sugar, tarragon and salt and pepper to taste, and stir to combine. Let stand 15 minutes. Add the rice, veggie turkey and the toasted walnuts.

Salad Dressing: In a small bowl, whisk together the orange juice, vinegar, parsley, thyme and the walnut oil, if desired. Pour over the blueberry-rice mixture and toss to combine. Adjust seasonings.

To serve, divide the lettuce and orange segments among individual plates. Top each with some of the blueberry salad mixture. Serve at room temperature.