From Cookie and Kate
Arugula and Wild Rice Salad
- Time
- 55 min
- Makes
- 4
- Ingredients
- 14
11 things you may not have.
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Ingredients
- 1 cup wild rice, rinsed
- ½ cup sliced almonds
- 1 teaspoon olive oil
- 5 ounces arugula (about 5 packed cups)
- ½ cup coarsely chopped fresh basil (from one ⅔ ounce container)
- ½ cup dried tart cherries or cranberries, chopped
- ½ cup crumbled feta or goat cheese (about 2 ounces)
- ¼ cup olive oil
- 2 tablespoons lemon juice (from 1 medium lemon), to taste
- 2 teaspoons Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 medium clove garlic, pressed or minced
- ¼ teaspoon fine sea salt, to taste
- Freshly ground black pepper, to taste
Nutrition · per serving
1 medium salad per serving
- Calories
- 490 kcal
- Fat
- 26.3 g
- Fiber
- 7.2 g
- Sugar
- 17.9 g
- Sodium
- 337.1 mg
- Protein
- 13.3 g
- Trans fat
- 0 g
- Cholesterol
- 11 mg
- Carbohydrate
- 54.8 g
- Saturated fat
- 4.7 g
As published by Cookie and Kate.
The method
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