Arugula and Wild Rice Salad | Recipe Cart
This wild rice salad includes arugula, dried cherries, toasted almonds and feta, tossed in a zippy lemon dressing! It's gluten free, filling and delicious. Reci
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 getrecipecart.com.
Cooking tools:
- Pot
- Stove
- Colander
- Skillet
- Mixing bowl
- Whisk
- Spoon
- Measuring spoon
- Cutting board
- Chef's knife
- Serving bowl
- Airtight container
- Refrigerator
- Measuring cup
Ingredients
- 1 cup wild rice, rinsed
- 1/2 cup sliced almonds
- 1 teaspoon olive oil
- 5 ounces arugula (about 5 packed cups)
- 1/2 cup coarsely chopped fresh basil (from one 2/3 ounce container)
- 1/2 cup dried tart cherries or cranberries, chopped
- 1/2 cup crumbled feta or goat cheese (about 2 ounces)
- 1/4 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
- 1/4 teaspoon fine sea salt, to taste
- Freshly ground black pepper, to taste
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