Tastes the same, Mardel 
Yummy-looking recipes.
Mary J KeeblerBok Choy Soup 6 days ago
I love to cook different things.
MaggieMexican Coleslaw 9 days ago
Send recipes please
Thank you, Lucille)
Blossom LadySpinach Gratin 20 days ago
Dear Diane,I apologize for the delay in the answer...
Thank you :)
Blossom LadyBeef Stew 20 days ago
Dear Soulmate 
Me too :) Comfort food is the best for these cold ...
Dear Debbie,You are welcome! Text me, when you do ...

Arugula and Wild Rice Salad with Zippy Lemon Dressing

Blossom Lady
Apr 15, 2022 07:38 AM
Arugula and Wild Rice Salad with Zippy Lemon Dressing

Have you tried wild rice in your salads yet? I’m hooked! Wild rice is chewy, nutty, and hearty. It’s high in protein and B vitamins, and adds a strong backbone to healthy green salads.

This salad is wholesome and filling, with plenty of bold arugula and bursts of flavor in the form of toasted almonds, creamy feta, dried tart cherries and fresh basil.

To make this salad in advance: You’ll want to cook the wild rice beforehand, at minimum. You could also whisk together the dressing, and compose the salad (don’t toss it with the dressing until you’re ready to serve). Store any components in the fridge, covered, for up to two days.

Don’t skip the toasted almonds step. Toasting the almonds brings a lot of irresistible savory flavor to this salad! The almonds can burn quickly, so don’t step away from the stove while they’re cooking. Crumble the feta by hand. I always recommend crumbling your feta (or goat cheese) with a fork before using, rather than buying the pre-crumbled kind. Pre-crumbled is coated in powder to prevent clumping, and it doesn’t taste nearly as good (it’s also more expensive per ounce). You can easily double the recipe for a larger crowd. As written, it yields 4 medium hearty salads, or could be stretched to up to 8 side servings. The arugula wilts down quite a bit (which is nice), but the wilting effect does make the salad look less substantial than it really is.



  • 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)

Lemon dressing

  • 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
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Add to bookmarks
Assign tags
No comments