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Wild Rice Salad – Quick, hearty, delicious, perfect for a summer lunch!
Wild Rice Salad
Author: Theresa
Recipe type: Salad
Prep time:
Total time:
Serves: 6-8
Ingredients
Salad
- 4 c cooked and chilled rice (I used 2 ½ cups wild and 1 ½ c white)
- 1 can chickpeas, drained and rinsed
- 3 celery stalks, chopped
- 1 yellow pepper, chopped
- ¼ c red onion, chopped
- ½ c minced fresh parsley
- ¾ c raw almonds
Dressing
- ¼ c olive oil
- ⅛ c red wine vinegar
- zest & juice of 1 lime
- 3 cloves garlic, peeled and minced
- 3 T spicy mustard (you could use dijon)
- 2 T agave
- 2 t crushed red pepper
- salt & pepper
Instructions
- Combine salad ingredients in a large bowl.
- Whisk dressing ingredients together.
- Taste dressing and adjust seasoning if necessary.
- Pour dressing over salad, note I like my rice salad’s pretty moist, if you don’t, use less dressing!
- Serve immediately or store in refrigerator and eat during the week for a filling and healthy lunch.
This wild rice salad is good for you and tastes so good!!
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Yummy!
Thanks! I love all grain salads. I love that you can add pretty much anything on hand that suits your taste and it will still taste great.
This looks like just the kind of thing that we enjoy around our house— good stuff! And for those busy evenings I like to keep a package of Trader Joe’s pre-cooked wild rice in the cupboard. That plus some canned garbanzos and you’re in business.
Mary recently posted..Silken Tofu Mayonnaise