Wild Rice and Arugula Salad
Wild rice and arugula salad takes advantage of fresh seasonal greens, including arugula, cucumber, spring onions and mint – and pairs that with the nuttiness of wild rice and sweetness of dried cranberries. It’s deliciously simple and packed with flavor.
Spring has me craving all the salads right now. Warmer weather and lighter meals go hand-in-hand. There’s only one thing you have to cook for the salad – the wild rice – and then it’s just a matter of tossing everything else together in the bowl. Wild rice has an earthy, nutty flavor and slightly chewy texture. It’s also loaded with vitamins and minerals and has an impressive amount of dietary fiber. I find that arugula, with it’s stronger, more peppery flavor pairs beautifully with the nuttiness of the wild rice. And to take advantage of seasonal, spring veggies, we’ll be adding cucumber and green onion along with a smidge of chopped mint.
Once your wild rice is cooked, drain it and add to a bowl along with the arugula and other greens. Then, add some dried cranberries (though you could also use raisins or other dried fruit) and sliced almonds. Season with a little salt and pepper and drizzle with my homemade lemon vinaigrette. Voila. A delicious, light yet filling, seasonally appropriate Wild Rice and Arugula Salad.
Ingredients:
- 4 cups baby arugula
- 3/4 cup wild rice
- 1 large cucumber, small diced
- 3 green onions, sliced
- 1/4 cup fresh mint, chopped
- 1/2 cup dried cranberries
- 1/4 cup sliced almonds
- salt and pepper, to taste
- 1/2 recipe lemon vinaigrette