Wild Rice Blueberry Salad
Wild Rice Blueberry Salad with mixed herbs, almonds, and pomegranate dressing—taste nature's flavors in every bite. Perfect for health-conscious food lovers!
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 natureseats.com.
Cooking tools:
- Mason jar
- Saucepan
- Skillet
- Colander
- Mixing bowl
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Serving bowl
Ingredients
- Salad Ingredients:
- 2 cups water
- 1½ cups cooked wild rice
- 2½ cups baby kale or baby power greens
- ½ cups baby carrots, chopped
- ½ onion, thinly sliced
- 2 tablespoons olive oil or avocado oil
- 4 tablespoons mixed herbs (basil, cilantro, mint, parsley, etc.), chopped
- 4 tablespoons Nature's Eats Slivered Almonds or Nature's Eats Pistachios
- 2 tablespoons Nature's Eats Golden Raisins, Dried Cranberries. Dried Blueberries (optional)
- Dressing Ingredients:
- ½ cup extra virgin olive oil
- 4 tablespoons pomegranate juice
- 1½ teaspoons Dijon mustard
- Juice of 1 lemon
- Salt & Pepper to taste
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