Wild Rice and Spinach
The wild rice for this recipe can be cooked a day or two in advance. If it’s cooked the same day you’ll be serving it, this salad will have a softer texture.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring cup
- Serving bowl
Ingredients
- 4 cups cooked wild rice*
- 4 cups spinach leaves (lightly packed)
- 2 cups diced celery
- 1 cup whole fresh mint leaves (lightly packed)
- ½ cup lime juice
- ¼ cup walnuts (toasted)
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