Wild Rice Salad
The dried fruit in this salad blends beautifully with the tang of the vinegar in the dressing and brings some brightness to traditionally heavier fall veggies.
Print
Pin
Rate
Servings: 2 people
Calories: 652kcal
Equipment
- Pot
- Cutting Board
- Chef Knife
- Saute Pan
- 2 Mixing bowls
- Serving Bowl
- Heat resistant spoon/spatula
- Blender or Immersion Blender
Ingredients
- 1/2 cup Wild Rice
- 1 bag Salad Greens your choice
- 1/4 each Onion diced
- 1/2 each Turnip diced
- 1 Tbsp Dried Cherries rough chop
- 2 Tbsp Golden Raisins
- 1/8-1/4 each Cabbage julienne
- 1 clove Garlic minced
- 1 Tbsp Cranberries
- 1/2 Tbsp Dijon Mustard
- 4 leaves Sage
- 2 oz Apple Cider Vinegar
- 1 Tbsp Honey
- 3 oz Olive Oil
- 1.5 cup Stock
- Olive Oil as needed
- Salt as needed
- Pepper as needed
Instructions
- Cook the wild rice in stock. Let cool once cooked
- Heat a saute pan and add in a bit of oil. Toss in the onion, carrot and turnip. Season and cook 4 minutes. Add in the cherries and raisins and cook 4 more minutes. Adjust seasoning and let cool
- For the vinaigrette blend together the cranberry, garlic, salt, pepper, oil, vinegar, honey and dijon.
- Toss all the salad ingredients together and then toss with the dressing
- Serve and enjoy!
Notes
Wild rice can be cooked and chilled ahead if wanted.
Nutrition
Calories: 652kcal | Carbohydrates: 62g | Protein: 8g | Fat: 43g | Saturated Fat: 6g | Sodium: 772mg | Potassium: 402mg | Fiber: 4g | Sugar: 24g | Vitamin A: 1295IU | Vitamin C: 15mg | Calcium: 31mg | Iron: 2mg