American•healthy
Wild Rice and Arugula Salad
This wild rice and arugula salad is loaded with a variety of greens, hearty wild rice and dried cranberries. Then it's drizzled with my homemade lemon vinaigrette.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Add the wild rice to a fine mesh sieve and rinse with cold water under the faucet.
- 2
Bring a medium pot of water to a boil and add the wild rice. Cook for 40-50 minutes or until the rice is tender and has started to split open. Drain the rice.
- 3
Add the rice and remaining ingredients to a large mixing bowl and toss to combine. Drizzle with the lemon vinaigrette.