- Arugula, Dried Cherry & Wild Rice Salad With A Zippy Lemon Dressing.jpg (60.58 KiB) Viewed 348 times
Preparation Time: 15 minutes
Cooking time: 40 minutes
Serves: 4
If served as four portions provides 490 cals, 26g fat (of which 4g saturates), 17.9g sugar and 0.3g salt per portion.
Ingredients
For the salad:
- 1 cup wild rice, rinsed
- ½ cup sliced almonds
- 1 tsp olive oil
- 142g (5oz) arugula
- ½ cup coarsely chopped fresh basil
- ½ cup dried tart cherries or cranberries, chopped
- 55g (2oz) crumbled feta or goat cheese
For the lemon dressing:
- ¼ cup olive oil
- 2 tbsp lemon juice (from 1 medium lemon), to taste
- 2 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 1 medium clove garlic, pressed or minced
- ¼ tsp fine sea salt, to taste
- Freshly ground black pepper, to taste
Method
1. To cook the wild rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling, reducing heat as necessary to prevent overflow, for 40 minutes to 55 minutes, until the rice is pleasantly tender but still offers a light resistance to the bite. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes, then remove the lid and let the rice cool.
2. To toast the almonds, warm 1 tsp olive oil in a small skillet over medium low heat. Add the almonds and a pinch of salt and cook until they are turning lightly golden and fragrant, about 4 - 5 minutes, stirring frequently. Set aside to cool.
3. In a small bowl, whisk together the dressing ingredients until blended.
4. To assemble the salad, transfer the cooled rice to a large bowl. Add the arugula, chopped basil, almonds, sour cherries and feta. Pour in the dressing, toss well, and season to taste with additional salt (approximately a pinch or two) and pepper. If the salad needs more fresh, bright flavor, add up to 1 tbsp more lemon juice.
5. Set the salad aside for 10 minutes before serving, to give the rice time to soak up some of the dressing. This salad keeps well in the refrigerator, covered, for 2 - 3 days. You might need to wake up leftovers with an extra drizzle of olive oil and squeeze of lemon (the rice absorbs the dressing over time).
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