Eat-the-Rainbow Salad
This rainbow salad features wild rice, apples, clementines, and beets to pack your bowl full of nutrient-rich ingredients. Get the recipe!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.
Cooking tools:
- Saucepan
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Colander
- Spoon
- Serving bowl
Ingredients
- ⅓ cup white wine vinegar
- ¼ cup orange juice
- 1 tablespoon poppy seeds
- 1 tablespoon stone-ground mustard
- 1 tablespoon pure maple syrup
- ¼ teaspoon onion powder
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1⅓ cups dry brown and wild rice blend
- 2 medium red apples
- 4 clementines
- 1 medium yellow summer squash
- 1 8-oz. package cooked beets
- 6 cups mixed salad greens
- 2 cups fresh blueberries
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